Dinner Menu
Wednesday, August 7th, 2013
To Begin 10.
Fried Green Tomato Tacos, marinated tomato, almond romesco, bacon and jalapeno dressed lettuces
Hudson Valley Corn and Young Leek Soup, crispy 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 Pate, rye toasts, pickles
Green 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 Colorado Lamb, cilantro, mint, chilies, red onion, peanuts and eggplant
Seared Sashimi of Yellowtail, miso marinated rice, Laura’s lemon cuke’s, ginger vinaigrette
Rubiner’s Cheese Selection, seasonal chutneys and jams
Pasta 15./22.
Penne, roasted tomato, ricotta, Parmesan and EVOO
Orecchiette, roasted corn, ham, black pepper and High Lawn cream
Plates 25.
Brined Niman Ranch Pork Loin, couscous and corn, zucchini relish, zucchini fritters
Spicy Bluefish, Bloody Mary “gazpacho”, tobiko, peppers, celery, watercress and cucumber
Farm Raised Idaho Trout, salad of Woven Roots carrots, curry, raisin, Frye’s mango and coconut
Creekstone Skirt Steak, Gruyere creamed lentils, greens and leeks, roasted and fried 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.