Thursday, April 18th, 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
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.)
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
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.