Dinner Menu
Tuesday, August 6th, 2013
To Begin 10.
Fried Green Tomato Tacos, marinated tomato, almond romesco, bacon and jalapeno dressed lettuces
Hudson Valley Corn, Mussels and Chorizo Soup, crema and tortilla
Cucumber and Tomato Greek Salad, salami, pepperoncini, feta, oregano and croutons
Fried Chicken of the Woods Mushrooms, Alsatian mustard, parsley, garlic
Wild King Salmon and Whitefish Pate, rye toasts, pickles
Peaches and Romaine, toasted sunflower seeds, poppy seed and yogurt dressing
Goat Cheese, Corn and Pistachio “Truffles”, purple basil jelly, beets and green beans
Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Seared Foie Gras, Hudson Valley peaches, honey and challah
Tartare of NEFF Strip Loin, smoked mustard, slow poached egg, Walla Walla onion rings
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Orecchiette, roasted corn, ham, black pepper and High Lawn cream
Plates 25.
Seared Big Eye Tuna, zucchini fritters, lemon couscous, zucchini relish
Misty Knoll Chicken Breast, white miso and short grain risotto, peas from the freezer, cucumber
Farm Raised Idaho Trout, carrots, horseradish, beets, new potato confit, red wine and crème fraiche
Creekstone Skirt Steak, Gruyere creamed lentils, greens and leeks, roasted onions
Pulled Pork Sandwich, cheddar, summer slaw, fried pickles
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.