Dinner Menu
Saturday, August 17th, 2013
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.