Dinner Menu

Friday, April 11th, 2014

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Leaves

10.

Early Spring Kale and Green Beans

farro, currants, pistachio, and cucumber

Raw Broccoli and Green Olive Caesar

green leaf, croutons

Berry Patch Spinach and Pear Salad

spiced yogurt, walnuts

 

Small Plates

10.

Fried Oyster Mushroom Tacos

 green chili, almond and tomatillo salsa verde, slaw

Corned Beef Hash

slow poached egg

Beet and Berle Farm Yogurt Soup

pickled onion

Petite “Cassoulet” of Pork

dates, lentils and navy beans

Duo of Liver Pate

Cricket Creek pork liverwurst, Brimfield chicken liver and peanut butter pate

Tataki of NEFF Beef

crispy rice and soy bean, kim chi, sesame  (15.)

semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO

Strozzapreti, NEFF beef shank Bolognese, toasted crumbs

Orecchiette, cauliflower mac n’ cheese, peas from the freezer

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

 mushrooms, onions, purple carrot puree and arugula

Stew of Wild Pollock and Mussels

tomato, saffron, harissa, fennel, quinoa and toast

Pan Roasted Farm Raised Idaho Trout

pine nut milk, escarole, green beans and tarragon

Abair Farm Chicken Breast

spicy peanut puree, jasmine rice, broccoli rabe and cilantro

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