Dinner Menu

Friday, April 19th, 2013

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To Begin 10.

Marinated Montauk Squid, Italian sausage, parsley- tarragon salad, crumbled potato

 

Duck and Chicken Liverwurst, our pickles, mustard

Mussels and Tomato Soup, merguez, sumac, bulgur wheat, lemon and cucumber

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

Next 15.

 

Charcuterie of Farm Raised Trouts, rillette, pickled, mousse, seasonal accompaniments

Petite Filet of NEFF Strip Loin, portobello confit, Spanish blue cheese, roasted onions

Rubiner’s Cheese Selection, seasonal accompaniments, toasts

 

Pasta 15./22.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina Gnocchi, braised chicken, radish green and pumpkin seed pesto, green olives

 

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, green olives, lemon, split pea “pesto”

 

Overmeade Gardens Crushed Over Wintered Parsnips, grapefruit, arugula, pecorino

New Lettuces, olive oil and vinegar

 

Berkshire Mountain Bakery Toasts (3.)

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.