Dinner Menu

Thursday, July 25th, 2013

share this:

 

 

 

To Begin          10.

Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno

 

Red Wine Tuna “Cakes”, celery ravigot, Matty’s romaine

Fried Belly of Trout, green tomato chutney, hominy

Alliums and Green Beans, Mill River potatoes, bacon, black pepper and buttermilk

Porridge of Hudson Valley Sweet Corn, grits, slow poached egg, pork belly ham, maple

Cucumber and Zucchini, ricotta salata, parsley, garlic, tomato and lemon

Woven Roots Carrots, grapefruit, mint, poppy seed, Side Hill yogurt and pistachio

 

Lettuces, vinaigrette (8.)                              BMB semolina toasts (3.)

 

Next               15.

 

Rubiner’s Cheese Selection, Dancing Fern, Manchester, Bikain, seasonal accompaniments

 

Jonah Crab, peanut, lime, cilantro, mango, vermicelli

Wild King Salmon Tataki, white miso, peas, sesame and scallion

 

 

Pasta              15./22.

 

Penne, roasted tomato, ricotta, Parmesan and EVOO

 

Orecchiette, heirloom tomatoes, basil and Rawson Brook chevre

Linguini, spicy bone marrow sauce, herb crumbs

Plates             25.

 

Farm Raised Idaho Trout, corn and lentil succotash

 

Petite “Eye” of NEFF Strip Loin, smoked garlic puree, green beans, almond, shiitake, mustard vinaigrette (30.)

Roasted Breast of Misty Knoll Chicken, extra skin, braised drum, wheat berries, kale, salad turnips

Hook and Line Caught Canadian Swordfish, red pepper couscous, olives, zucchini salad

Pulled Pork, Texas toast, cheddar, cabbage, pickles (15.)

 

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.