Dinner Menu

Saturday, May 18th, 2013

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To Begin          10.

 

Asparagus and Ramp Soup, porcini and green kale croutons, feta

 

Manchego and “Nacho” Taco, beans, sour cream, almond romesco and pickled jalapeno

Bluefish and Lentil Cake, brown butter, egg ravigot, capers, more lentils

Berry Patch Spinach and Crispy Pork “Fried” Rice Salad, scallion miso vinaigrette, radish

Woven Root’s Adolescent Greens, Rawson Brook chevre dressing, potato, fried onion and crumbs

 

Next               15.

 

Marinated NEFF Beef and Jonah Crab, pickled ramp, black truffle, celery and chive

 

Rubiner’s Cheese Selection, Winnimere, Lake’s Edge, Abbaye de Belloc, seasonal accompaniments

 

 

Pasta              15./22.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, braised chicken, green olives, bitter greens and sunflower seed pesto

Orecchiette, pork sausage and clam “cream”, arugula

 

Plates             25.

 

Sautéed Steelhead, asparagus, mussels, saffron, peas from the freezer, chickpeas and harissa

Roasted Breast of Misty Knoll Chicken, grits, Japanese turnips, sorrel, Parmesan black kale sugo

 

Niman Ranch Pork Loin, spaetzle, oyster mushrooms, mustard, melted cabbage, pickled black radish

Veggie Burger “Sandwich”, Crowdie, aioli, portobello jam, kale and potato salad with or without pork carnitas (15.)

 

 

Vegetables (ish)         8.

 

Woven Root’s Lettuces, vinaigrette

 

Japanese Turnips, sorrel and grits

BMB sourdough toasts (3.)

 

 

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

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local