Friday, April 19th, 2013
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.)
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
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
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.