Wednesday, April 17th, 2013
To Begin 10.
First of Season Crowdie and Chevre, grapes, raisins, red wine and toasts
Sautéed Montauk Squid, Italian sausage, parsley- tarragon salad, crumbled potato
Duck and Chicken Liverwurst, our pickles, mustard
Veal Chorizo and Egg Tacos, almond romesco, slaw, pickled jalapeno and cilantro
Charcuterie of Farm Raised Trouts, rillette, pickled, pate, seasonal accompaniments (15.)
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina Gnocchi, merguez, mussels, green olives, escarole and sumac
Linguini, spicy bone marrow, tomato and clam “sauce”, Jonah crab, black pepper crumbs
Roasted Rhode Island Hake, pea shoots, “canned” artichokes puree, herb vinaigrette
New England Pork Belly, warm lentil and spinach salad, new radishes, apricot
Misty Knoll Chicken Breast, extra skin, over wintered crushed parsnips, arugula, grapefruit
Veggie Burger “Sandwich”, kinda fries, cheese, aioli, “fixins”, with or without sautéed salami (15.)
Vegetables (ish) 8.
The Berry Patch Escarole, lamb merguez, green olives, potato
Overmeade Crushed Gardens Parsnips, grapefruit, arugula, pecorino
New Lettuces, olive oil and vinegar
Berkshire Mountain Bakery Toasts (3.) Four Course Menu Tasting (50. Pp)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.