Dinner Menu

Thursday, April 18th, 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

Fried Oyster Tacos, almond romesco, slaw, pickled jalapeno and cilantro (12.)

Charcuterie of Farm Raised Trouts, rillette, pickled, pate, seasonal accompaniments (15.)

Petite Filet of NEFF Strip Loin, Portobello confit, Spanish blue cheese, roasted onions (15.)

 

 

Pasta 15./22.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina Gnocchi, merguez, green olives, escarole and sumac

 

Linguini, spicy bone marrow, tomato and clam “sauce”, Jonah crab, black pepper crumbs

 

 

Plates 25.

 

Sautéed Chatham Skate, pea shoots, “canned” artichoke puree, pistachio, peas from the freezer

New England Pork Belly, warm lentil and spinach salad, new radishes, apricot

 

Misty Knoll Chicken Breast, extra skin, 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 Gardens Crushed Over Wintered 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.