Dinner Menu

Saturday, April 26th, 2014

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Leaves

10.

Green Olive Caesar

green leaf, crumbs, pickled green beans

Berry Patch Spinach

potato, bacon, mustard and a slow poached egg

Mill River Young Greens

their honey, golden beets, pumpkin seeds, crème fraiche

“Massaged” Kale Salad

pine nut vinaigrette, Italian frying peppers, white beans and sun dried tomatoes

 

 

Small Plates

10.

Chicken Carnita Tacos

slaw, pickled jalapeno, cilantro and almond romesco

Crispy Pork “Nuggets”

kim chi emulsion, scallion, ginger, sesame

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

fennel seed, garlic and red wine

Trout and Potato Chip Mousse

horseradish, toasts, cucumber salad

Lentil and Spring Herb Soup

lemon

semolina toasts (3.)

 

Pasta

15./22.

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

Couscous and Farro, duck sausage, Swiss chard, pistachio, mint and young pecorino

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

Linguini, braised guinea hen, chilies, butter, basil and button mushrooms

 

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

spicy peanut sauce, jasmine rice, broccolini and fermented pineapple

Sautéed East Coast Skate

eggplant “tapenade”, capers, brown butter, potato and green beans

Pan Roasted Vermont Quails

grits, braised collard greens, pickled and smoked maple

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