Dinner Menu

Sunday, July 27th, 2014

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Leaves and Vegetables

“Marinated” Green Kale

shiitake and button mushrooms, carrot, cucumber, seaweed, tamari vinaigrette


Rawson Brook chevre dressing, apricots, walnuts

Spinach and Romaine

lentils, shallot vinaigrette, blue cheese, croutons


“Chopped” Hudson Valley Sweet Corn Salad

cheddar, tomato, farro and buttermilk

Fritters of Japanese Salad Turnips

peanut butter, more turnips, mussels and fermented pineapple hot sauce


Small Plates

Trio of Bean Hummus

black bean and pumpkin seed, lima and spiced garlic, cranberry bean and green olive

Soup of Jen’s Beets

pine nuts, Leahey yogurt

Peppered Mousse of Farm Raised Idaho Trout

toasted bagel, horseradish and pickles

Semolina toasts (3.)





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

Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives


Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs



Large Plates

Fried Confit of Niman Ranch Pork Spare Ribs

creamed millet, maple sweet and sour, spinach

Breast of Misty Knoll Chicken

summer cassoulet of fava beans, salsa verde, zucchini, peas and carrots

Smoky Confit of Arctic Char

pea shoots, roma beans, bacon, corn, hothouse tomato

Braised NEFF Beef

fried rice, broccoli, pickled garlic, spicy cabbage and scallions

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