Dinner Menu

Saturday, March 29th, 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

horseradish, crushed egg, caper, lentils, herbs and alliums

Salad of Vermont Quail

dates, young Mill River mustard greens, ham, yam pickle

Rice and Skate Croquettes

kim chi puree, daikon, chili-garlic emulsion

Broccoli and Olive Salad

cucumbers, pecorino, red wine vinaigrette and rosemary

Beets and Hazelnuts

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

Slow Poached Farm Egg

couscous, lamb, eggplant, Berle Farm yogurt

Charcuterie Plate

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

semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, corned beef, sauerkraut and potatoes

Orecchiette, braised veal and arugula pesto

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

 collard greens, rock shrimp and potato salad, parsley

Sautéed Skate Wing

clam and white bean “chowder”, fennels, Ritz

Chesapeake Bay Wild Striped Bass

peas and carrots, herbs, pine nuts  (30.)

Pan Roasted Canadian 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.