Dinner Menu

Friday, July 26th, 2013

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To Begin          10.

Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno

Red Wine Tuna “Cakes”, celery ravigot, caper, Parmesan

Alliums and Green Beans, Mill River potatoes, 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

Trout and Bacon Fritters, Alsatian mustard, peas from the freezer

Chowder of Chard Stems and Quinoa, celery and dill

Chicken Liver and Almond Pate, Walker street raspberry jam, toasts

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

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

 

Next               15.

Rubiner’s Cheese Selection, Hummingbird, Manchester, Bikain, seasonal accompaniments

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

 

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Orecchiette, hothouse tomatoes, basil and Rawson Brook chevre

Linguini, spicy bone marrow sauce, herb crumbs

Spaetzle, corn, ham, sage and High Lawn cream

Plates             25.

Roasted Breast of Misty Knoll Chicken, Swiss chard, turnips, kaffir and curry

Hook and Line Caught Canadian Swordfish, lentil, leek, couscous and corn succotash

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

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