Dinner Menu

Wednesday, April 17th, 2013

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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.)

 

 

Pasta 15./22.

 

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

 

 

Plates 25.

 

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.