Dinner Menu

Thursday, August 8th, 2013

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To Begin          10.

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

Hudson Valley Corn, Saffron and Young Leek Soup, crispy tortilla

Romano Bean 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

 

Carrot and Mr. Frye’s Mango Salad, lime, tamarind and coconut

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

 

Next               15.

Seared Foie Gras, honey poached peaches, challah and lemon

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

Smoked paprika spaetzle, Hudson valley sweet corn “ratatouille”

Linguini, roasted garlic and kale pesto, braised chicken, pecorino

Plates             25.

Canadian Duck Breast, beets, fennel, watercress, pickled black raspberries, star anise

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

Farm Raised Idaho Trout, zucchini fritters, corn, chickpea and mussel stew

Creekstone Skirt Steak, Gruyere creamed spinach, new potato confit, melted 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.