Dinner Menu
Saturday, July 14th, 2012
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.