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, spinach

Sheffield Mutton Pastrami and Lentil Hash

slow poached egg, caraway and gruyere fondue, buttered toast

Smoky Tomato Gazpacho

pickled rock shrimp

Spicy Rice and Chicken Wing Croquettes

almost ranch dressing, scallions

Sourdough toasts (2.) Greens with vinaigrette (8.) Chicken liver and almond pate (10.)

Raw

15.

Tartare of Beef Strip Loin

leeks vinaigrette,  squash blossom “fries”, black truffle, parmesan

Pasta

20.

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, peas from the freezer, turnip puree, mustard and whey braised pork, sunflower seeds

Ruffle pasta, beef and tomato ragout, pecorino

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, Barefoot Farm arugula

Roasted NEFF Beef

almond romesco, marinated cabbage, fried veal chorizo and tortilla “croutons”, zucchini, spring onion

Six Course Menu Tasting, Sixty Dollars Per Person

Nudel does not specialize in vegan or allergenic cooking; this menu is not available for substitutions.