Dinner Menu
Thursday, July 26th, 2012
Small Plates
10.
Hudson Valley Stone Fruit Salad
cucumber, pumpkin seed, feta, onion, dill and red wine
Tomato and Bacon Soup
Romano beans, lentils, black pepper
Petite Summer Vegetable Stew
slow poached egg, smoked butter, braised lamb shank, zucchini blossom tempura
Crispy Rawson Brook Chevre
cornflakes, maple pickled blueberries, almonds, kales
Sourdough toasts (2.) Greens with vinaigrette (8.) Oyster tacos, almond romesco (10.)
Raw
15.
Big Eye Tuna
crisps of rice and chicken wing confit, sambal, carrot and Swedish turnip salad, Maytag blue cheese
Tataki of NEFF Beef Strip Loin
Berry Patch tomato, steak vinaigrette, pickles, garlic crumbs, sesame and butter lettuce
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Basil spaetzle and corn, Berle farm crowdie, basil and chilies
Trofie, rabbit and cheddar “mac and cheese”, peas from the freezer
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
maple sweet and sour, summer slaw, baked beans
Seared Tuna (rare)
Frye’s organic mango and cucumber salad, mango dressing, rice noodles, Thai flavors
Poached Idaho Trout
carrots, matzo balls, horseradish yogurt, marinated green beans and beets, caraway
Roasted Breast of Misty Knoll Chicken
extra skin, Ted’s padron pepper puree, braised zucchini and chicken leg, corn salad
Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.