Dinner Menu

Sunday, September 13th, 2015

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Smaller Plates


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


 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



Orecchiette, NEFF Beef Bolognese, pecorino

Campanelli, mac + cheese of Berleberg and sweet corn, crumbs

Penne, roasted tomato, ricotta and Parmesan



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.