Dinner Menu
Tuesday, July 10th, 2012
Small Plates
10.
Overmeade Gardens Sugar Snaps
Greek yogurt tzatziki, dill, crushed pumpkin seeds, feta and young lettuces
Woven Roots Beets and Hudson Valley Peaches
creme fraiche, fennel, toasted oats, horseradish
Sheffield Mutton Pastrami and Lentil Hash
slow poached egg, caraway “beurre rouge”, buttered toast
Smoky Tomato Gazpacho
pickled rock shrimp
Spicy Rice and Chicken Wing Croquettes
almost ranch dressing, scallions, garlic scapes
Sourdough toasts (2.) Greens with vinaigrette (8.) Chicken liver and almond pate (10.)
Raw
15.
Spanish Mackerel “Ceviche”
Frye’s organic mango, cucumbers, chilies, basil seeds, fried lime basil
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Spaetzle, carrots, chicken, sunflower seeds and garlic crumbs
Ruffle pasta, peas from the freezer, pecorino and whey braised pork with mustard
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, coleslaw and maple sweet and sour
Seared Canadian Line Caught Swordfish
salsa verde, sourdough panzanella, garlic scapes
Roasted NEFF Beef
almond romesco, marinated cabbage, fried veal chorizo and tortilla “croutons”, lime, spring onion
Five Course Menu Tasting, Sixty dollars per person
Nudel does not specialize in vegan or allergenic cooking; this menu is not available for substitutions.
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