Dinner Menu
Tuesday, July 17th, 2012
Small Plates
10.
Roasted Hudson Valley Peach and Root Vegetable “Crisp”
beets, carrots, pumpkin seeds, oats and Berle Farm Crowdie
Smoky Tomato and Corn Soup
veal chorizo and tortilla croutons, jalapeno
Wild King Salmon “Meatballs” and Fried Chicken Matzo Balls
horseradish yogurt, green beans, leeks
Raven and Boar Farm Pork Scrapple
slow poached egg, field onion, spicy bacon ketchup
Cheesy Tomatoes
torched Berleberg, Berry Patch beefsteak tomatoes, steak vinaigrette (not vegetarian), garlic toast
Sourdough toasts (2.) Greens with vinaigrette (8.) Pork belly tacos, almond romesco (10.)
Pates and Cheese
served with seasonal garnishes and toasts
10.
Swordfish Pate, saffron zucchini, scapes and olives
Rabbit Rillettes, cucumber pickles
Rawson Brook Chevre, maple blueberry “pickle”, cornbread muffins
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Sunflower seed spaetzle, braised veal and chicken ragout, spinach and arugula pesto
Orecchiette, sweet corn, mascarpone, purple basil, scallions
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, summer slaw and maple sweet and sour
Pan Roasted Idaho Trout
zucchini, crispy blossoms, horseradish and tomato puree, quinoa
Flash Seared Big Eye Tuna (very rare)
Barefoot Farm napa cabbage and peas from the freezer “stir fry”, Frye’s mango salad
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions.