Dinner Menu
Wednesday, July 24th, 2013
To Begin 10.
Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno
Swordfish and Chickpea Cake, green olive, zucchini “salad”
Fried Belly of Trout, green tomato chutney, hominy
Alliums and Green Beans, bacon, black pepper and buttermilk
Porridge of Hudson Valley Sweet Corn, grits, slow poached egg, pork belly ham, maple
Berry Patch Beefsteak Tomatoes, red wine, ricotta salata, black olives, sunflower seeds
Woven Roots Carrot, grapefruit, mint, poppy seed, Side Hill 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, blueberry muffin, rhubarb gastrique, red wine onion jam
Spicy Tartare of Wild King Salmon, Jonah crab, peanut, lime, cilantro, mango
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Spaeztle, braised rabbit, carrots and mustard
Orechiette, heirloom tomatoes, basil and Rawson Brook chevre
Plates 25.
Seared Big Eye Tuna, white miso, sesame, cucumber, sugar snaps and peas from the freezer
Farm Raised Idaho Trout, corn, tomato and lentil succotash
Petite “Eye” of NEFF Strip Loin, smoked garlic puree, green beans, almond, shiitake, mustard vinaigrette (30.)
Roasted Breast of Misty Knoll Chicken, braised drum, wheat berries, kale, salad turnips
Pulled Pork, Texas toast, cheddar, cabbage, pickles (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.