Dinner Menu

Saturday, July 27th, 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

Quinoa Chowder, celery, chard stems and dill

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

Woven Roots Beets and Young Lettuces, poppy seeds, grapefruit, pistachio

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

 

Next               15.

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

 

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

Wild King Salmon, lentil, leek and corn succotash   25.

Seared Lamb Loin, mint, zucchini, sugar snaps, cucumbers and couscous     30.

Meatloaf Sandwich, Gruyere creamed greens, roasted onions, crumble fries                   15.

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.