Dinner Menu
Thursday, July 25th, 2013
To Begin 10.
Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno
Red Wine Tuna “Cakes”, celery ravigot, Matty’s romaine
Fried Belly of Trout, green tomato chutney, hominy
Alliums and Green Beans, Mill River potatoes, bacon, black pepper and buttermilk
Porridge of Hudson Valley Sweet Corn, grits, slow poached egg, pork belly ham, maple
Cucumber and Zucchini, ricotta salata, parsley, garlic, tomato and lemon
Woven Roots Carrots, grapefruit, mint, poppy seed, Side Hill yogurt and pistachio
Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Dancing Fern, Manchester, Bikain, seasonal accompaniments
Jonah Crab, peanut, lime, cilantro, mango, vermicelli
Wild King Salmon Tataki, white miso, peas, sesame and scallion
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Orecchiette, heirloom tomatoes, basil and Rawson Brook chevre
Linguini, spicy bone marrow sauce, herb crumbs
Plates 25.
Farm Raised Idaho Trout, corn 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, extra skin, braised drum, wheat berries, kale, salad turnips
Hook and Line Caught Canadian Swordfish, red pepper couscous, olives, zucchini salad
Pulled Pork, Texas toast, cheddar, cabbage, pickles (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.