Dinner Menu
Thursday, July 19th, 2012
Small Plates
10.
Roasted Hudson Valley Peach and Root Vegetable “Crisp”
beets, carrots, pumpkin seeds, oats and Berle Farm Crowdie
Wild King Salmon Gravlax
rutabaga salad, Nordic herbs and spices, crème friache, slow poached egg
Green Bean Salad
almost ranch dressing, crispy onions, fried chicken thigh, cornbread and cornflake crumbs
Cheesy Tomatoes
torched Berleberg, Berry Patch beefsteak tomatoes, steak vinaigrette (not vegetarian), garlic toast
Frye’s Mango Salad
cucumber, chilies, lime basil, rice noodles,
Fried Oyster Tacos
almond romesco, dressed lettuces, pickled jalapeno
Vermont Rabbit Rillettes
seasonal garnishes, sourdough toasts
Sourdough toasts (2.) Greens with vinaigrette (8.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Sunflower seed spaetzle, braised veal and chicken ragout, basil pesto
Orecchiette, sweet corn, mascarpone, purple basil, scallions
Plates
25.
Poached Raven and Boar Whey Fed Boneless Pork Chop
nectarines, heirloom cabbage, leek mustard
Pan Roasted Idaho Trout
zucchini, marinated Romano beans, horseradish and tomato, quinoa
Misty Knoll Chicken Breast
extra skin, corn, white bean and kale stew, smoked paprika
Red Wine Braised Swordfish
Swedish turnip creamed lentils, truffle, beets, beet bordelaise vinaigrette, raisins
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions.