Dinner Menu
Friday, July 26th, 2013
To Begin 10.
Chicken Carnitas Tacos, almond romesco, summer slaw, jalapeno
Red Wine Tuna “Cakes”, celery ravigot, caper, Parmesan
Alliums and Green Beans, Mill River potatoes, 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
Trout and Bacon Fritters, Alsatian mustard, peas from the freezer
Chowder of Chard Stems and Quinoa, celery and dill
Chicken Liver and Almond Pate, Walker street raspberry jam, toasts
Woven Roots Carrots, grapefruit, mint, poppy seed, yogurt and pistachio
Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Rubiner’s Cheese Selection, Hummingbird, Manchester, Bikain, seasonal accompaniments
Jonah Crab, peanut, lime, cilantro, mango, vermicelli
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Orecchiette, hothouse tomatoes, basil and Rawson Brook chevre
Linguini, spicy bone marrow sauce, herb crumbs
Spaetzle, corn, ham, sage and High Lawn cream
Plates 25.
Roasted Breast of Misty Knoll Chicken, Swiss chard, turnips, kaffir and curry
Hook and Line Caught Canadian Swordfish, lentil, leek, couscous and corn succotash
Petite “Eye” of NEFF Strip Loin, smoked garlic puree, green beans, almond, shiitake, mustard vinaigrette (30.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.