Dinner Menu

Wednesday, May 15th, 2013

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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

 

Next 15.

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

 

Pasta 15./22.

 

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

 

Plates 25.

 

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.