Dinner Menu

Tuesday, July 23rd, 2013

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To Begin          10.

Misty Knoll Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno

Tomato and Cumin Soup, salsa

Overmeade Gardens Sugar Snaps, mint, opal basil, spicy peanut and lime vinaigrette

Trout, Potato and Bacon Fritters, “knock off” ketchup, Hudson Valley corn

Beefsteak Tomatoes, ricotta salata, cucumber, Walla Walla onions, red wine vinaigrette, sunflower seeds

Swordfish and Chickpea Cake, green olive, zucchini “salad”

Pork Belly “Ham Steak”, green tomato chutney, summer salad turnips

Woven Roots Carrot Salad, grapefruit, poppy seed, yogurt and pistachio

Lettuces, vinaigrette (8.)                              BMB semolina toasts (3.)


Next               15.

Rubiner’s Cheese Selection, Dancing Fern, Seven Sisters, Bikain, seasonal accompaniments

Seared Foie Gras, whole-wheat muffin, blueberry, red wine onion jam



Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Buttermilk spaetzle, braised rabbit, carrots and mustard

Orechiette, boar sausage, hothouse tomatoes, pecorino

Goat Cheese Cavatelli, basil, Swiss chard, leeks, more chevre


Plates             25.

Seared Big Eye Tuna, white miso, sesame, cucumber, sugar snaps and peas from the freezer

Sautéed Wild King Salmon, smoked garlic puree, green beans, almond, shiitake and mustard vinaigrette

Petite “Eye” of NEFF Strip Loin, braised wheat berries, kale, roasted onions (30.)

Fried Vermont Chicken Thighs, braised drum, grits, cabbage, maple sweet and sour

Pulled Pork Sliders, challah, potato salad, new pickles (15.)

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