Dinner Menu

Friday, July 24th, 2015

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Summer Prix Fixe

Three Course  45.
Four Course 55.
Five Course 65.


Beets, Peaches and Cucumbers from Lee, feta, pumpkin seeds, red onion and white balsamic

 Slow Roasted Tomato, Parmesan brodo, corn, farro, poached rock shrimp

Charred and Marinated Sugar Snaps, bacon, dill, pea shoots, horseradish and green basil

Chilled Soup of Hudson Valley Plums, Animal Farm buttermilk, lime basil, toasted corn bread, poppy


Marinated Octopus, chickpeas, black olives, chilies, tomato couscous and sesame

BBQ’d Kale and Beef Toast, challah, generic American cheese, slaw

Fried Zucchini, tomato puree, parmesan, parsley, pickled fennel, toasted garlic and pine nuts


Flap of NEFF Beef, mushrooms, lentils, broccoli stem Borderlaise and garlic

Seared Haddock. pea and basil puree, black pepper, pickled mushrooms and onions

Roasted Pork Belly, black beans, early Hudson Valley corn, scallion and pumpkin seed salsa verde

Sautéed Washington State Steelhead, beets, last of our sour mangoes


Orecchiette, pork sausage, Swiss chard, green olives, pepperoncini, Grana Padano

 Spaghetti, squash crema, corn, tomato, pecorino


Berle Farm Yogurt Panna Cotta, sour cherries, red vermouth and graham cracker crumbs

 Almond Cake, apricots, raspberry puree, lemon, whipped mascarpone

Frozen Peanut Butter Mousse, brownie, salted caramel ice cream, banana and cracker jacks


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

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local