Dinner Menu
Sunday, September 13th, 2015
Smaller Plates
12.
Beets and Hudson Valley Melon
poppy seed yogurt, purple basil vinegar, sunflower seeds, feta
Chorizo and Corn Tacos
pumpkin seed romesco, bodega jalapeno and slaw
Oven Roasted Woven Roots Tomato
roasted red peppers, buttermilk, arugula, croutons, cherry tomatoes
Charred Eggplant Soup
whey, eggplant crouton and Parmesan
Beef Tartare of NEFF NY Strip
spicy coconut rice, peanuts, fish sauce, lime vinaigrette
Idaho Trout Mousse
egg, beets and tarragon, pickled wax beans, radish salad, toast
Toast of “Creamed” Big Eye Tuna
mushrooms, frisee and salsa verde
Fried Woven Roots Zucchini
tomato puree, pickled fennel, more zucchini, Parmesan
Goat Ragout
yogurt spaetzle, herbs, cumin and coriander
Semolina toasts 3.
Larger Plates
25.
Pan Roasted Beef Tri-Tip
button mushroom puree, roasted Millbrook fingerling potatoes and sweet onions
Beer Battered Haddock Tails
mussels, remoulade, iceberg lettuce, pickled peppers, cherry tomatoes and couscous
Buttermilk Fried Game Bird
green beans, bacon, pickled green tomatoes, black pepper gravy
Pasta
15./22.
Orecchiette, NEFF Beef Bolognese, pecorino
Campanelli, mac + cheese of Berleberg and sweet corn, crumbs
Penne, roasted tomato, ricotta and Parmesan
Sweet
10.
Jalapeno Ice Cream, strawberry and rhubarb, macadamia and coconut meringue
Cake Scrap Bread Pudding, toasted oats, Nutella, almond raspberry preserves
Buttermilk and Lemon Beignets, red wine poached plums, cream cheese mousse
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.