Dinner Menu

Wednesday, August 7th, 2013

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To Begin          10.

Fried Green Tomato Tacos, marinated tomato, almond romesco, bacon and jalapeno dressed lettuces

Hudson Valley Corn and Young Leek Soup, crispy tortilla

Cucumber and Tomato Greek Salad, salami, pepperoncini, feta, oregano and croutons

Fried Chicken of the Woods Mushrooms, Alsatian mustard, parsley, garlic

Wild King Salmon Pate, rye toasts, pickles

Green Peaches and Romaine, toasted sunflower seeds, poppy seed and yogurt dressing

Goat Cheese, Corn and Pistachio “Truffles”, purple basil jelly, beets and green beans

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

 

Next               15.

Seared Foie Gras, Hudson Valley peaches, honey and challah

Tartare of Colorado Lamb, cilantro, mint, chilies, red onion, peanuts and eggplant

Seared Sashimi of Yellowtail, miso marinated rice, Laura’s lemon cuke’s, ginger vinaigrette

Rubiner’s Cheese Selection, seasonal chutneys and jams

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Orecchiette, roasted corn, ham, black pepper and High Lawn cream

Plates             25.

Brined Niman Ranch Pork Loin, couscous and corn, zucchini relish, zucchini fritters

Spicy Bluefish, Bloody Mary “gazpacho”, tobiko, peppers, celery, watercress and cucumber

Farm Raised Idaho Trout, salad of Woven Roots carrots, curry, raisin, Frye’s mango and coconut

Creekstone Skirt Steak, Gruyere creamed lentils, greens and leeks, roasted and fried onions

Pulled Pork Sandwich, cheddar, summer slaw, fried pickles

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