Dinner Menu

Friday, August 2nd, 2013

share this:





To Begin          10.

Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno

Tuna “Melt” Croquettes, cheddar, lettuces, hard-boiled aioli

Hudson Valley Corn, Mussels and Chorizo Soup, crema and tortilla

Cucumber and Tomato Salad, wheat berries, feta, black olive

 Zucchini and Goat Cheese Fritters, more zucchini

Matty’s Green Beans and Bacon, fried onions, Alsatian mustard, creamed spinach

Chicken Liver and “Chunky” Almond Pate, Walker street black raspberry jam, toasts

Peaches and Romaine, toasted oats, poppy seed and yogurt dressing

Lettuces, vinaigrette (8.)                              BMB semolina toasts (3.)


Next               15.

Rubiner’s Cheese Selection, Summer Snow, Pine Ridge Reserve, Shropshire, seasonal accompaniments

Tartare of NEFF Strip Loin, smoked mustard, slow poached egg, Walla Walla onion rings

Spiced Ceviche of Big Eye Tuna, grapefruit, beets, mango, lemon basil dashi


Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Orecchiette, corn, ham, sage and High Lawn cream

Spaetzle, braised chicken, peas from the freezer, new garlic, green basil and pecorino

Plates             25.

Brined Niman Pork Loin, corn “grits”, fried green tomatoes, kale and hot sauce

Misty Knoll Chicken Breast, white miso and short grain risotto, nori, crackling, cucumber

Steamed Haddock, creamed leeks, lentils, new potato confit, fennel and dill

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.