Dinner Menu

Saturday, August 16th, 2014

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Leaves and Vegetables


Berry Patch Cherry Tomatoes and Roasted Peppers

eggplant croutons, mozzarella and toasted pecorino

Woven Roots Young Lettuces

beets, blueberries, pumpkin seeds, yogurt and white balsamic

White Gazpacho of Hudson Valley Nectarines

almonds, sherry, grapefruit and jalapeno

Shaved Peach and Cucumber

farro, feta, mint and sunflower seeds

“Massaged” Woven Roots Green Kale
chopped rock shrimp, “creamed” hot sauce dressing, peanuts and sweet corn

Crispy Organic Maitake Mushrooms

napa cabbage, sesame, yellow wax beans and miso emulsion


Small Plates

Chicken Carnitas Tacos

almond romesco, jalapeno slaw and cilantro

Steamed Mussels

pickled garlic scape broth, spicy broccoli

Fritters of Arctic Char and Sweet Corn

ancho aioli, black bean puree, lime and lettuces

Semolina toasts (3.)                Chicken liver pate (10.)





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

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

Orechiette, eggplant and beef ragout, Pecorino crumbs



Large Plates

Roasted Breast of Vermont Chicken

apricots, fennel puree, grains and wilted lettuces

“Wellington” of Bluefish and Smoky Beets

phyllo, bacon, herbs, carrot top pesto, carrot and horseradish puree

Schnitzel of Koch Farm Turkey Tender

Romano beans, corn, Yukons and creamed mustard greens

Sautéed Long Island Fluke

corn puree, tomatoes, roasted zucchini, purple basil, Fresno chilies

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