Dinner Menu
Friday, July 20th, 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, Jonah crab
Vermont Rabbit Rillettes
seasonal garnishes, sourdough toasts
Wild Striped Bass Ceviche
oranges, chamomile flowers, Ted’s padron peppers
Sourdough toasts (2.) Greens with vinaigrette (8.) Fried oyster tacos, almond romesco (10.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Sunflower seed spaetzle, braised veal and chicken ragout, basil pesto
Orecchiette, rabbit, “creamed” corn and purple basil
Plates
25.
Roasted Raven and Boar Whey Fed Boneless Pork Chop
nectarine, heirloom cabbage, leek mustard
Pan Roasted Idaho Trout
zucchini, marinated Romano beans, horseradish yogurt, quinoa
Roasted Striped Bass
summer succotash, bacon
Red Wine Braised Swordfish
Swedish turnip creamed lentils, truffle, beets, beet bordelaise vinaigrette and raisins
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions.