Dinner Menu

Friday, June 21st, 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, toasted cheddar

Fried Oyster Tacos, almond romesco, bacon and jalapeno dressed romaine

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


Young Lettuces and Strawberry Salad, spiced balsamic, Parmesan

Hake “Cake”, kale Caesar, celery and parsley

Marinated Long Island Squid, salami, pepperoncini, white beans and capers

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, Twig Farm Tomme, Despearado, 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.)


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