Dinner Menu

Saturday, April 5th, 2014

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Leaves

10.

Berry Patch Spinach

pork crouton, pickled yam, mustard greens and vinaigrette

Early Spring Kale and Hydro Sorrel

farro, currants, walnuts, cucumber and mint

Green Leaf Caesar

buttered crumbs, Dave’s Caesar dressing and pecorino

Green Bean Salad and Chicory

herb vinaigrette, hazelnuts and Berleberg

Small Plates

10.

Fried Oyster Mushroom Tacos

almond braised button mushroom, green chili and tomatillo salsa verde

Red Beet and Tamarind Soup

Berle farm yogurt, pickled onion

Brimfield Chicken Liver and Peanut Butter Pate

pretzel, grape jelly, smoked mustard “pesto” and toasts

Savory Yogurt Panna Cotta

pear, golden beets, pistachio

Bruschetta of Green Peas and Potato

green olives, chili flake, parsley and arugula

Eggplant and Lamb Ragout

couscous, slow poached farm egg

semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Linguini, NEFF beef shank Bolognese, toasted crumbs

Orecchiette, cauliflower “mac and cheese”, aged Vermont cheddar, chives

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

 mushrooms and onions, “steak sauce,” roasted fingerlings

Fricassee of Rhode Island Monkfish

cauliflower, caper, chicory and brown butter

Roasted New England Pork Loin

petite stew of navy beans, thyme and arugula

Sautéed Canadian Duck Breast

fennel, wild blueberries, ginger fried rice

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