Dinner Menu

Saturday, April 12th, 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, shaved fennel

Mill River Young Mustard Greens

caramel braised Niman Ranch pork, sticky rice, soy beans

 

 

Small Plates

10.

Tacos of Veal Chorizo and Egg

slaw, pickled jalapeno and almond romesco

Corned Beef Hash

slow poached egg

Beet and Berle Farm Yogurt Soup

pickled onion

Chicken Liver, Apple and Matzo Pate

grape jam, red wine onion marmalade and more matzo

Seared NEFF Beef Tartare

cured tongue, potato chips, pickles and toasted gruyere  (15.)

semolina toasts (3.)

 

 

Pasta

15./22.

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

Linguini, clam “cream”, herbs and 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 Spanish Mackerel 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.