Dinner Menu

Friday, April 18th, 2014

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Leaves

10.

Early Spring Kale

farro, currants, pumpkin seeds, mint and cucumber

Green Olive Caesar

green leaf, crushed potato chips, pickled green beans

Berry Patch Spinach

spiced yogurt, walnuts, poppy seeds and shaved fennel

Mill River Young Mustard Greens and Shaved Beef

peppers, parsley, onions and pecorino

 

Small Plates

10.

Tacos of Veal Chorizo and Egg

slaw, pickled jalapeno and almond romesco

Beet and Berle Farm Yogurt Soup

pickled onion and ginger

Mousse of Idaho Farm Raised Trout

horseradish, scallion, pickles, bagel

Schmaltz Confit of Spanish Mackerel

matzo stuffing, celery, golden raisins, slow poached egg

Coconut and Mussel Stew

sunflower seeds, tamari

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

spicy peanut sauce, jasmine rice, broccolini and pickles

Pan Roasted Skate

fennel and potato puree, mache, braised celery and radish

Seared Pork Loin

French navy beans, pork shank and bbq greens

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