Dinner Menu

Wednesday, July 22nd, 2015

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Summer Prix Fixe

Three Course  45.       Four Course 55.          Five Course 65.


Seared Lamb “Ceviche”, bitter lettuces, sour mango, sambal, cilantro and purple basil

Fennel Braised Carrots, whey and carrot “parsley” puree, fennel pollen, more fennel

Beets, Peaches and Cucumbers from Lee, yogurt, red onion, chives, dill

 Woven Roots Broccoli, Garlic Scapes and Button Mushrooms, goats’ tomme vinaigrette, barley, cashew


Trout Mousse, horseradish, toasts, cauliflower, golden raisins, capers

Bone Marrow Braised Dandelion Greens, roasted tomato, slow poached egg and Parmesan

Marinated Octopus, chickpeas, black olive, chilies, tomato couscous and tahini


Stew of Clams, Mussels and White Fish, saffron, potato, collard greens and smoked paprika

Roasted Pork Belly, black beans, early Hudson Valley corn, scallion and pumpkin seed salsa verde

Duck Thigh Confit, braised drum, radicchio, plums and aged balsamic


Fried Green Tomatoes, Pickles and Chicken, sweet mustard slaw, carrot puree, buttermilk

 Almost “Raw” Big Eye Tuna, zucchini, cucumber, lemon, peas, basil

Orecchiette, squash crema, corn, tomato, Grana Padano



Berle Farm Yogurt Panna Cotta, mango and kaffir lime ice

 Almond Cake, raspberries and blueberries, lemon, whipped cream

Frozen Peanut Butter Mousse, brownie, salted caramel ice cream, currant, whiskey and cracker jacks

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

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local