Dinner Menu

Saturday, August 17th, 2013

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To Begin          10.

Soup of Lenox Silver Corn, celery

Roasted Beets, pickled black raspberry vinaigrette, peaches, melon and toasted fennel seed

Chicken Liver and Pistachio Pate, pickles, mustard and toast

Head Lettuces and Honey Salad, hazelnuts, raisins, pumpkin seeds

Jenn’s Heirloom Tomatoes, Rawson Brook chevre, basil, garlic crumbs and black pepper

Corn on the Cob, lime, chilies, hominy, cilantro, cheddar and butter

Trio of Hummus, chickpea, lentil and split pea, toasts

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


Next     15.

Seared Canadian Foie Gras, maple chutney, blueberry pancake

Slow Poached Egg, veal sweetbread, pea, lamb and potato hash, roasted heirloom tomato, grits

Ceviche of Big Eye Tuna, salted melon, whipped feta, marinated green beans, generic pepperoncini

Rubiner’s Cheese Selection, seasonal chutneys and jams

Pasta              15./22.

Penne, roasted tomato, ricotta, Parmesan and EVOO

Strozzapreti, sweet corn “alfredo”, cured pork and black pepper

Orecchiette, NEFF beef Bolognese, toasted Parmesan crumbs


Plates             25.

Sautéed Wild King Salmon, corn, sunburst cherry tomatoes, summer squash, roasted tomato puree


Creekstone Skirt Steak, roasted garlic, potatoes, young kale and shallot

Seared Montauk Bluefish, mussels, sausage, eggplant and peppers

Fried Chicken Thigh Schnitzel, braised drum, wing confit, spaetzle, mustard and carrots

Potato and NEFF Beef Meatloaf “Sandwich”, spicy bacon ketchup, pickled slaw and butter lettuces (15.)

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