Dinner Menu

Tuesday, June 4th, 2013

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To Begin          10.

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 white beans

Trout Mousse, sorrel, peas from the freezer, toasts and ramps

Bluefish Fritters, Crossroad Dave’s Caesar, young green leaf

Deviled Japanese Turnips, pickled mackerel, celery, wasabi tobiko, apple, egg and watercress


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

Orecchiette, clam cream, pork sausage and crumbs

Mustard spaetzle and red wine braised goat stew, lentils, pecorino


Plates             25.

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

Sautéed Rhode Island Hake, “risotto” of wheats and asparagus, arugula vinaigrette

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

Veggie Burger Sandwich, mushroom and olive tapenade, manchego, chickpea salad, with or without salami (15.)


NEFF Double Cheeseburger, cottage bacon, Red Barn cheddar, Challah, crumble fry salad (15.)

Four Course Menu Tasting                50. Pp

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