Dinner Menu

Wednesday, April 23rd, 2014

share this:

 

 

Leaves

10.

 

Green Olive Caesar

green leaf, crumbs, pickled green beans

Berry Patch Spinach

yogurt, walnut, poppy seeds, cucumber and mint

Mill River Micro Greens

their honey, golden beets, pumpkin seeds

“Massaged” Kale Salad

pine nut vinaigrette, Italian frying peppers and sun dried tomatoes

 

 

Small Plates

10.

Chicken Carnita Tacos

slaw, pickled jalapeno, cilantro and almond romesco

 

Hash of Mackerel and Matzo

slow poached egg, celery, hollandaise

 

Crispy Pork “Nuggets”

kim chi “gravy”, marinated mushrooms, spicy greens

P.E.I. Mussels and North Plain Farm Pork Sausage

fennel seed and farro

Trout Mousse

horseradish, bagel, pickles

semolina toasts (3.)

 

Pasta

15./22.

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

 

Spaetzle, corned beef, cabbages, mustard and pickles

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

 

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

spicy peanut sauce, jasmine rice, broccolini and fermented pickles

 

Pan Roasted East Coast Skate

eggplant “tapenade”, fennel, capers, brown butter, cauliflower and potato

Braised Breast of Vermont Guinea Hen

navy beans, rainbow carrots, “pulled” leg and herbs

 

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