Dinner Menu

Saturday, June 7th, 2014

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Leaves, Shoots and Vegetables



“Massaged” Berry Patch Kale

Maytag blue cheese, pickled Vidalia, bacon-date vinaigrette and walnuts

Young Arugula

Berle Farm Crowdie, orange, white balsamic and golden beets

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut and bitter green pesto


Small Plates


Chicken Carnitas Tacos

almond romesco, jalapeno summer slaw, cilantro

Sausage of Cricket Creek Veal, Morel and Sundried Tomato

green onion, sticky lentils and mustard greens

Pates of Bluefish and Sea Trout

dill, egg and Yukon salad, cucumber, black pepper and toasts

Marinated Montauk Squid

North Plain Farm pork sausage, spicy tomato, black olive vinaigrette, fennel

Asparagus Bisque

button mushrooms and melted shallot

Chicken Liver Mousse

rhubarb jam, mustards and toasts

semolina toasts (3.)




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

Pizzichi di Farro, braised rabbit, pepperoncini, pickled garlic and kale

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


Large Plates


Braised “Osso Buco” of Domestic Lamb

couscous, lemon, cumin and Leahey yogurt

Fried Confit of Niman Ranch Pork Spare Ribs

grits, spinach, pickled watermelon rind, maple gastrique

East Coast Halibut

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


Flank of NY State Veal

farro, fava, shallot, basil puree, peas and asparagus


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