Dinner Menu
Saturday, June 29th, 2013
To Begin 10.
Pan Roasted Last of the Season Lenox Asparagus, Rawson Brook chevre, lemon sunflower seed pesto
Chilled Soup of Matty’s Asparagus, dark rye croutons
Fried Oyster Tacos, almond romesco, bacon and jalapeno dressed romaine (12.)
Terrine of Pistachio, Currants and Poultry, pickles, mustard and toast
Squash Blossom Tortilla, giant white beans, pepperoncini, sun dried tomatoes and saffron
Garlic Scapes, marinated squid, lime, mint, spicy coconut milk vinaigrette, sweet rice
Lettuces, Dave’s Caesar dressing, crushed potato chips
Woven Roots young lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Twig Farm Tomme, Timberdoodle, 3x, seasonal accompaniments
Seared Canadian Foie Gras, marinated strawberries, savory granola, rhubarb gastrique
Pasta 15./22.
Penne, braised veal, tomato and pecorino
Linguini, High Lawn ricotta, green and black olives, oregano and kale
Semolina gnocchi, pea pesto, carrots, more peas, basil
Plates 25.
Fried Confit of Niman Ranch Pork Ribs, grits, collards, smoky maple sweet and sour
Sautéed Farm Raised Idaho Trout, summer squashes, zucchini, herbs and smoked paprika
Roasted Vermont Quail, petite bacon, cheddar mac and cheese, peppered honey
Montauk Bluefish, turnip fritters, very unlocal pineapple “salsa”, toasted quinoa, black pepper and cucumber
NEFF Twin Mushroom and Almost Swiss Burger, challah, crumble fries and marinated generic broccoli (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.