Dinner Menu

Tuesday, June 3rd, 2014

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Leaves, Shoots and Vegetables



“Massaged” and Roasted Berry Patch Kale

Crowdie, pickled Vidalia, sherry and button mushrooms

NY State Lettuces

grapes, feta, pumpkin seeds, mint and yogurt

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut pesto



Small Plates


Clam and Hake Fritters

southern ham, spicy tomato nage

Chicken Carnitas Tacos

almond romesco, jalapeno summer slaw, cilantro

Marinated Montauk Squid

boudin noir, navy beans and oranges

Asparagus Bisque

curry, popcorn, slow poached egg and brown butter

Chicken Liver Mousse

raisin, rhubarb and marsala jam, pickled peaches, toasts

semolina toasts (3.)





Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO

Pizzichi di Farro, braised rabbit, pepperoncini, Swiss chard and pickled garlic

Orecchiette, spicy bone marrow tomato sauce, crumbs

Linguini, asparagus “carbonara”, black truffle, speck and pecorino


Large Plates


Farm Raised Tasmanian Sea Trout

mussels, dill, couscous, lemon, peas

Fried Confit of Niman Ranch Spare Ribs

grits, collard greens, maple gastrique

East Coast Halibut

roasted grape “bordelaise”, fennel, endive and carrot  (32.)


Flank of NY State Veal

farro, fava, shallot, morel puree and asparagus


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