Dinner Menu

Thursday, September 4th, 2014

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Leaves and Vegetables


Berry Patch Cherry Tomatoes

eggplant tapenade, black olive yogurt, mozzarella and pickled garlic scapes

Woven Roots Young Lettuces

roasted beets, Berry Patch Melon, white balsamic and pumpkin seeds

Shaved Peach and Cucumber

farro, feta, tarragon and sunflower seeds

Small Plates

Chicken Carnitas Tacos

almond romesco, jalapeno slaw

Curried Pate of Long Island Bluefish

golden raisins, capers, pea shoots and toasts

Crispy Organic Shiitake Mushrooms

napa cabbage, sesame, yellow wax beans and miso emulsion

Steamed P.E.I. Mussels

celery, bacon and garlic

Pork Banh Mi Terrine

spicy pickles, ginger aioli

Semolina toasts



Marinated Spanish Octopus

lipstick peppers, cauliflower, Ritz and zucchini

Brined and Fried Vermont Quail

warm stew of sweet corn, roasted onion, fresno chilies and tomatoes



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

Orecchiette, lamb, beef and eggplant ragout, spicy crumbs, Pecorino


Large Plates

Farm Raised Arctic Char

tomatillo salsa verde, brown butter, almonds, Italian broccoli, poblano

Smoky Braised Beef

grits, collard greens, sweet corn and pickled mustard seeds

Roasted Flank of New York State Veal

carrots, peas from the freezer, melted cabbage and horseradish

Five course “menu tasting”, 55. per person

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