Wednesday, May 15th, 2013
To Begin 10.
Black Bean and Asparagus Soup, crushed tortilla, pumpkin seeds, manchego and lime
Trout Mousse, horseradish, sourdough blini, Seth’s beet kraut, pickled onion
Pork Carnitas Tacos, cabbage slaw, almond romesco, pickled jalapeno
Bluefish and Lentil “Cake”, marinated Lenox asparagus, brown butter vinaigrette, spinach and capers
Pan Roasted Overmeade Gardens Asparagus, baked Rawson Brook chevre, black truffle puree, sorrel
Foie Gras Pierogies, melted onions, duck sausage, raisin puree, black pepper and allspice
Rubiner’s Cheese Selection, Winnimere, Farm House Gouda, Carmody Reserve, seasonal accompaniments
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina gnocchi, braised chicken, green olives, bitter greens and sunflower seed pesto
Linguini, spicy bone marrow, tomato and clam “sauce”, Jonah crab, black pepper crumbs
Steamed Rhode Island Hake, asparagus, mussels, saffron, peas from the freezer, chickpeas and harissa
Roasted Canadian Duck, grits, braised greens, Japanese turnips, smoky maple and boiled peanuts
East Chatham “Pork Chop Schnitzel”, spaetzle, oyster mushrooms, mustard, fried egg and melted cabbage
Veggie Burger “Sandwich”, kinda fries, aioli, portobello tapenade, Crowdie, with or without sap cured ham (15.)
Vegetables (ish) 8.
Woven Root’s Lettuces, vinaigrette
Matty’s Asparagus, lemon, Parmesan, fried egg
BMB sourdough toasts (3.) Four course menu tasting (50. Pp.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.