Dinner Menu

Tuesday, March 25th, 2014

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Small Plates

10.

Pear, Frisee, Brie and Chamomile Salad

hazelnuts, cranberries

 

“Queso Frito” Taco

almond romesco, pickled jalapeno and lime dressed slaw

 

Charcuterie Plate

chicken liver pate, rabbit and pork terrine, mustard, jams and pickles

Fish “Chowder”

sausage, kale and dill

 

Wilted Berry Patch Spinach Salad

lentils, corned beef, crispy potatoes, a slow poached egg

 

Swordfish Salad “Bruschetta”

green olives, chilies and broccoli rabe leaves, pickles

Spicy Broccoli and Peanut Salad

cucumbers, sprouts and black radish

Montauk Fluke Sausage

carrot puree, lemon, horseradish and parsley

Petite Stew of Braised Beef and BBQ black eyed peas

black garlic and Berleberg cheese

sourdough toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, mushrooms, barley, brown butter, pecorino and bitter greens

 

Orecchiette, lamb and eggplant ragout, Berle Farm yogurt

Chicken and “dumplings,” sage, brown butter and carrots

 

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

young green beans, herbs, crème fraiche and fingerling potatoes

Sautéed Rhode Island Pollock

clam and white bean “chowder”, fennels, Ritz crackers

 

Brimfield Chicken Breast

kim chi fried rice, garlic chives and bok choy

 

Roasted Vermont Quail

peas, ham, carrots and pistachio

 

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