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 and gruyere fondue, buttered toast

Smoky Tomato Gazpacho

pickled rock shrimp, scallions

Berry Patch Tomatoes

warm spinach and bacon salad,  cave aged Berleberg, new garlic croutons, aioli, spring onions

Sourdough toasts (2.) Greens with vinaigrette (8.) Swordfish 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

Sunflower seed spaetzle, carrots, Vermont rabbit, basil pesto

Ruffle pasta, peas from the freezer, turnip puree, mustard and whey braised pork

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, wilted Barefoot Farm arugula

Roasted NEFF Beef

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

Wild King Salmon

Frye’s organic mango, cucumbers, oranges, exotic basils, napa cabbage

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