Dinner Menu
Friday, July 27th, 2012
Small Plates
10.
Hudson Valley Stone Fruit Salad
cucumber, pumpkin seed, feta, onion, dill and red wine
Corn, Tortilla and Veal Chorizo Soup
Jonah crab and jalapeno salad, scallion
Swordfish Rillettes
marinated beets, horseradish yogurt, seasonal garnishes, toast
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 mango salad, Maytag blue
Tataki of NEFF Beef Strip Loin
Berry Patch tomato, steak vinaigrette, pickles, garlic crumbs, sesame
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Basil spaetzle creamed corn, chevre 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)
black truffle, rutabaga and lentils, marinated green beans, red wine, fried garlic
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.