Dinner Menu
Thursday, August 8th, 2013
To Begin 10.
Fried Green Tomato Tacos, marinated tomato, almond romesco, bacon and jalapeno dressed lettuces
Hudson Valley Corn, Saffron and Young Leek Soup, crispy tortilla
Romano Bean 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
Carrot and Mr. Frye’s Mango Salad, lime, tamarind and coconut
Lettuces, vinaigrette (8.) BMB semolina toasts (3.)
Next 15.
Seared Foie Gras, honey poached peaches, challah and lemon
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
Smoked paprika spaetzle, Hudson valley sweet corn “ratatouille”
Linguini, roasted garlic and kale pesto, braised chicken, pecorino
Plates 25.
Canadian Duck Breast, beets, fennel, watercress, pickled black raspberries, star anise
Spicy Bluefish, Bloody Mary “gazpacho”, tobiko, peppers, celery and cucumber
Farm Raised Idaho Trout, zucchini fritters, corn, chickpea and mussel stew
Creekstone Skirt Steak, Gruyere creamed spinach, new potato confit, melted 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.