Dinner Menu

Wednesday, June 26th, 2013

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To Begin                            10.

Pan Roasted Last of the Season Lenox Asparagus, Rawson Brook chevre, lemon sunflower seed pesto

Chilled Soup of Matty’s Asparagus and Watercress, toasted cheddar

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

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

The Berry Patch Strawberry Salad, spiced balsamic, cucumber, savory pistachio granola, Greek yogurt

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

Rubiner’s Cheese Selection, Twig Farm Tomme, Despearado, Classic Blue Log, seasonal accompaniments

Tartare of NEFF Strip Loin, smoked paprika, KBB worcestershire, fried squash blossoms

Pasta              15./22.


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

Capellini, High Lawn ricotta, green and black olives, oregano and kale

Torchio, braised chicken, pea pesto, more peas

Plates             25.

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

Seared Breast of Misty Knoll Chicken Confit, braised wings, crushed potatoes, quinoa, scapes

Sautéed Farm Raised Idaho Trout, summer squashes, zucchini, herbs and baked feta puree

Roasted Vermont Quail, bacon, stuffing, summer slaw, Mill River micros

NEFF Twin 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.