Dinner Menu

Saturday, June 1st, 2013

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To Begin          10.

Chilled Overmeade Gardens Asparagus and Basil Soup, aleppo pepper, coconut and sumac

Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, bitter green and sunflower seed pesto

First of the Season Lee Carrots, chorizo, cumin, yogurt, radish and giant white beans

Steamed Beef “Meatballs”, spicy lime pickles

Manchego and Nacho Tacos, sour cream, almond romesco, refried beans, pickled jalapeno

Petite Red Wine and Goat Stew, lentils, slow poached egg

Bluefish Fritters, dill aioli, Gerry’s dill pollen

Trout Mousse, apple, horseradish and celery salad, crème fraiche, toasts


Woven Root’s Lettuces, vinaigrette                  (8.)           BMB semolina toasts (3.)


Next                     15.

Rubiner’s Cheese Selection, Harbison, Lake Champlain 3x, Challerhocker, seasonal accompaniments (15.)

Seared Foie Gras, savory pound cake, tart onion jam, spinach, banyuls and strawberry



Pasta              15./22.


Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, brown butter, chicken of the woods mushrooms, braised chicken, wheatberries

Linguini, pork sausage and clam “cream”, black pepper crumbs


Plates             25.

Fried Confit of Niman Ranch Pork Ribs, grits, collards, maple sweet and sour

Sautéed Tilefish, asparagus, young green leaf, arugula, Crossroad Dave’s Caesar, peas from the freezer

Hahn Style Canadian Duck, rice and Walker street rhubarb salad, sesame, ginger and apricot

Veggie Burger Sandwich, mushroom tapenade, whipped blue cheese, chickpea salad, with or without salami (15.)


NEFF “HAM”burger, braised pork, cheddar, Challah, crumble fry salad (15.)

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