Dinner Menu

Saturday, April 20th, 2013

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To Begin 10.

Marinated Montauk Squid, parsley, tarragon and watercress salad, crumbled potato, sherry

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

New England Pork Belly, grapefruit, arugula, coriander

Fried Oyster Tacos, almond romesco, dressed lettuces, pickled jalapeno (12.)

Next 15.

 

Charcuterie of Trouts, rillette, mousse, pickle, seasonal accompaniments

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

Rubiner’s Cheese Selection, Queso de Mano, Timberdoodle, Ewe Bloom, seasonal accompaniments

 

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”, black pepper crumbs

 

 

Plates 25.

 

Spicy Skate and Chicken “Cake”, pea shoots, “canned” artichoke puree, pistachio, peas from the freezer

Brined NEFF Pork Loin, warm lentil and spinach salad, new radishes, apricot

 

“Braised” Rhode Island Hake, kale, miso and mushroom, new Woven Roots scallions, peanut and cola

Veggie Burger “Sandwich”, kinda fries, cheese, aioli, “fixins”, with or without sautéed salami (15.)

 

Vegetables (ish) 8.

Woven Roots Scallions, mushroom, miso, peanut, cola

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.