Dinner Menu

Thursday, September 3rd, 2015

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 Summer Prix Fixe

Three Course  45.

Four Course 55.

Five Course 65.


Roasted Beets

peaches, seeds and pistachio granola, yogurt, cucumber and purple basil vinegar

Spicy Carrot and Hudson Valley Corn Salad

almond romesco, jalapeno, lime, rock shrimp, pumpkin seeds

Green Beans from Lee

roasted onion, fried potato, bacon, horseradish, lettuces and buttermilk

Marinated Heirloom Tomatoes

burnt garlic Crowdie, pine nut and basil puree, aged balsamic


Oven Roasted Beefsteak Tomato

charred eggplant “pate”, roasted peppers, cucumber, tahini

Fried Woven Roots Zucchini

tomato “marinara”, pickled fennel, salami, more zucchini, Parmesan

Stew of Corn, Grilled Red Pepper and Tomato

cumin, sour cream

Braised NY State Goat Ragout

yogurt spaetzle, cilantro, mint, chilies


Braised NEFF Beef

button mushroom puree, roasted potatoes and sweet onions

Sautéed Idaho Trout

caper and pea puree, tarragon, shallot, more peas, smoked trout belly, pea shoots, chives

Fried Gloucester Haddock

saffron and mussels “remoulade,” carrot puree, couscous, cucumber, celery, chickpea batter, peppers


Orecchiette, roasted eggplant, tomatoes, Lee farms ricotta, zucchini and pecorino

Campanelli, Vermont cheddar and sweet corn, mac + cheese, crumbs

Spaghetti, cherry tomatoes, La Quercia prosciutto, EVOO, shallot, garlic and Parmesan


Lychee Jello, mango, jalapeno, melon, macadamia and toasted coconut meringue, white chocolate

Old Fashioned Chocolate Cake, red wine poached Seneca plums, whipped cream, toasted oats

Toasted Carrot Cake, brown sugar roasted peaches, cream cheese mousse, pistachio


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