Dinner Menu
Tuesday, July 23rd, 2013
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.