Dinner Menu
Sunday, July 15th, 2012
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.