Small Plates

10.

Woven Roots Beets and Hudson Valley Peaches, fennel, toasted oats, greens, balsamic

Smoky Tomato Soup, veal chorizo and tortilla croutons, jalapeno

Berry Patch Tomatoes, warm spinach salad, cave aged Berleberg, garlic croutons, pumpkin seed

Wild King Salmon and Quinoa “Meatballs”, horseradish yogurt, roasted carrots

Pickled Rock Shrimp, curry, Frye’s mango relish, oranges, young lettuces

Braised Chicken Matzo Balls, aioli, marinated sugar snaps

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

Cheese and Pates

served with seasonal garnishes and toasts

10.

Fresh Local Cheeses, fruit chutneys, cornmeal muffin

Swordfish Pate, saffron zucchini, scapes and olives

Rabbit Rillettes, cucumber pickles

Chicken Liver, Bacon and Peanut Pate, hot cola mustard

Pasta

20.

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Ruffle pasta, lentils, Swedish turnip cream, Vermont rabbit, black truffle

Sunflower seed spaetzle, zucchini, blossoms, kale and basil pesto

Orecchiette, fresh tomato, purple basil, arugula and Great Hill Blue

Spicy pork and chicken “stir fry”, Barefoot Farm napa cabbage, slow poached egg, peas from the freezer

Plate

25.

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, summer slaw and maple sweet and sour

Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions.