Dinner Menu

Saturday, April 19th, 2014

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Leaves

10.

Green Olive Caesar

green leaf, crushed potato chips, pickled green beans

Berry Patch Spinach

yogurt, walnuts, poppy seeds, cucumber, mint

Mill River Young and Micro Green Salad

their honey, golden beets, farro and chervil

 

Small Plates

10.

Tacos of Veal Chorizo and Crumbled Egg

slaw, pickled jalapeno and almond romesco

Beet and Berle Farm Yogurt Soup

pickled onion and ginger

Hash of Mackerel and Matzo

slow poached egg, hollandaise, celery

Date, Bacon and Chicken Liver Pate

petite potato salad, toasts

 

Crispy Pork “Nuggets”

soy “gravy”, marinated mushrooms, spicy greens

Trout Mousse

horseradish, bagel, broccoli and winter turnip

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 East Coast Skate

fennel and potato puree, mache, braised celery and radish

North Plain Farm Pork Loin

slow cooked grits, bbq’d greens

Breast of Vermont Guinea Hen

stew of braised leg, navy beans, rainbow carrots

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