Dinner Menu

Sunday, August 30th, 2015

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 Summer Prix Fixe

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

Roasted Beets, shaved nectarines, seeds and pistachio granola, yogurt, cucumber and purple basil vinegar

Spicy Carrot and Hudson Valley Corn Salad, almond romesco, jalapeno, lime, rock shrimp, pumpkin seeds

Green Beans from Lee, roasted onion, fried potato, bacon, horseradish, lettuces and buttermilk

Marinated Beefsteak Tomatoes, burnt garlic ricotta, pine nut and basil puree, aged balsamic

Fried Zucchini, pepperoni and tomato “marinara”, fennel, sweet peppers, more zucchini, parmesan

Soup of Grilled Peppers and Tomato, corn, cumin, sour cream, more tomatoes

Chicken Liver, Sancerre and Almond Pate, pickles, mustard, jam and toasts

Braised NY State Goat Ragout, yogurt spaetzle, cilantro, chilies

“Creamed” Kale and Chicken of the Woods, challah toast, poached egg, chives

Braised NEFF Beef, button mushroom puree, roasted potatoes and sweet onions

Sautéed Idaho Trout, tarragon, shallot and pea puree, more peas, La Quercia prosciutto

Gloucester Haddock, mussels, couscous, saffron, roasted tomato, cherry tomato, green olive and caper

Orecchiette, roasted eggplant, tomatoes, Lee farms ricotta, zucchini and pecorino

Spaghetti, sweet corn carbonara, salami, Grana Padano

Chamomile and Berle Farm Yogurt Panna Cotta, apricot puree, lemon buttermilk donut

 Old Fashioned Chocolate Cake, red wine poached Seneca plums, walnut granola

Toasted Carrot Cake, caramel and lemon verbena roasted peaches, cream cheese mousse, pistachio

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