Dinner Menu
Wednesday, July 18th, 2012
Small Plates
10.
Roasted Hudson Valley Peach and Root Vegetable “Crisp”
beets, carrots, pumpkin seeds, oats and Berle Farm Crowdie
Pork Liver Scrapple
green beans and bacon, slow poached egg
Wild King Salmon Gravlax
rutabaga latkes, crème fraiche, lemon, dill
Cheesy Tomatoes
torched Berleberg, Berry Patch beefsteak tomatoes, steak vinaigrette (not vegetarian), garlic toast
Frye’s Mango Salad
cucumber, chilies, lime basil, rice noodles, big eye tuna tartare
Sourdough toasts (2.) Greens with vinaigrette (8.) Pork belly tacos, almond romesco (10.)
Pates and Cheese
served with seasonal garnishes and toasts
10.
Rabbit Rillettes, cucumber pickles
Swordfish Pate, saffron zucchini, scapes and olives
Rawson Brook Chevre, maple blueberry “pickle”, cornbread muffins
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Sunflower seed spaetzle, braised veal and chicken ragout, spinach and arugula pesto
Orecchiette, sweet corn, mascarpone, purple basil, scallions
Plates
25.
Raven and Boar Farm Whey Fed Boneless Pork Chop
nectarines, heirloom cabbage, leek mustard
Pan Roasted Idaho Trout
zucchini, crispy blossoms, horseradish and tomato, quinoa
Misty Knoll Chicken Breast
extra skin, corn, white bean and kale stew, smoked paprika
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local