Dinner Menu

Thursday, June 20th, 2013

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To Begin                            10.

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

Asparagus and Ramp Soup, crispy potato

Fried Chicken Thigh Tacos, almond romesco, bacon and jalapeno dressed romaine

Japanese Turnip Fritters, Overmeade Gardens garlic scapes, miso mustard, apple

Wilted Kale and Strawberry Salad, spiced balsamic, Parmesan, radish

Hake “Cake”, albacore salad, petite Caesar, crumbled egg

Woven Roots Young Lettuces, vinaigrette (8.)                           BMB semolina toasts (3.)


Next               15.

A Non Traditional Charcuterie Plate, calves liver pate with porcini, duck and chicken terrine, pistachio, currant

Tartare of NEFF Strip Loin, smoked paprika, toasted quinoa, marinated spinach, royal trumpet mushroom

Rubiner’s Cheese Selection, Abbaye de Belloc, Desperado, Classic Blue Log, seasonal accompaniments

Pasta              15./22.


Basil spaetzle, asparagus, herbs, spicy tomato “marinara”, slow poached egg

Sagne a Pezzi, High Lawn ricotta, green and black olives, oregano and Swiss chard

Plates             25.

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

Sautéed Halibut, carrots, arugula, dill, horseradish and peas from the freezer

Canadian Duck Breast, oranges, strawberries, pickled rhubarb, watercress, savory granola

NEFF Double Mushroom and Almost Swiss Burger, Challah, latkes and marinated generic broccoli (15.)

Four Course Menu Tasting (50. Pp.)

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