Dinner Menu

Wednesday, May 7th, 2014

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Leaves

10.

 

Mill River Young Greens

pumpkin seeds, golden raisin vinaigrette and Berle Farm Crowdie

“Massaged” NY State Kale

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

 

 

Small Plates

10.

Ground Duck and Lentil Stew

slow poached egg, red wine and micro greens

Beef Meatballs

spicy pineapple, roasted Vidalia and sesame seeds

Peanut Butter Soup

vaguely Asian flavors, rice and coconut pesto

Beef Tongue Tacos

refried beans, slaw,  jalapeno and almond romesco

Duck, Date and Matzo Pate

currant, black caraway and rosé chutneys

Smoked Mackerel and Ham Salad

toasted bagel, radish

 

semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO

 

Cavatelli, pork sausage, mussels, and peas from the freezer

Linguini, clam cream, ramp and sunflower seed pesto

 

 

Large Plates

25.

Creek Stone Butcher’s Steak

broccoli, fried potato, ramps and pepperoncini salsa verde

Brimfield Chicken Breast

curried currant puree, bulgur wheat, olives, carrot and parsley

 

Farm Raised Trout

white bean and pickled garlic puree, Swiss chard, green beans

 

Fried Niman Ranch Pork Spare Ribs

collard greens, grits and sweet onion gastrique

 

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