Small Plates

10.

Fresh Local Cheeses

Berle Farm crowdie, Rawson Brook chevre, High Lawn ricotta, fruit chutneys, cornmeal muffin

Woven Roots Beets and Hudson Valley Peaches

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, 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

Ruffle pasta, whey braised pork and chicken, kale, Great Hill Blue

Sunflower seed spaetzle, peas from the freezer, Vermont rabbit and basil pesto

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, summer slaw and maple sweet and sour

Canadian Line Caught Swordfish

almond romesco, chorizo and tortilla “croutons”, zucchini, lime and pickled jalapeno

West Coast Wild King Salmon

wilted Barefoot Farm arugula, pumpkin seed puree, marinated sugar snaps, beets, orange

Roasted Breast of Misty Knoll Chicken

jasmine rice, Frye’s organic mango, carrots, yogurt, curry and opal basil

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