Dinner Menu

Friday, March 28th, 2014

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Small Plates

10.

Fried Chicken Salad

frisee, smoked blue cheese vinaigrette, pickles and black pepper

Salt Cod and Potato Soup

bacon and chives

Berry Patch Spinach Salad

apple, onion jam, Berleberg and buttered crumbs

Chicken Carnitas Tacos

almond romesco, jalapeno and lime dressed slaw

Pate of Farm Raised Idaho Trout

lentils, horseradish, pea shoots and green onion

Broccoli and Olive Salad

cucumbers, pecorino, red wine vinaigrette and rosemary

Beets and Hazelnuts

poached pear, cranberry, celery, four spice, farro and ginger

semolina toasts (3.)

Next

15.

Sashimi of Chesapeake Bay Wild Striped Bass

kim chi puree, daikon, cilantro and chilies

Charcuterie Plate

chicken liver and sunflower seed pate, rabbit, pork, quail, chutney, toasts and pickles

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, corned beef, sauerkraut and potatoes

Couscous, lamb and eggplant, Berle Farm yogurt

Orecchiette, braised veal and arugula pesto

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

 collard greens, fried potato, ham and parsley

Sautéed Skate Wing

clam and white bean “chowder”, fennels, Ritz

Brimfield Chicken Breast

peas and carrots, fines herbes, and pine nuts

Pan Roasted Duck Breast

walnuts, onion and bulgur salad, mushroom ragout

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