Dinner Menu
Friday, August 2nd, 2013
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.