Dinner Menu

Saturday, May 10th, 2014

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Leaves

10.

Green Olive Caesar

green leaf lettuce, dilly beans

“Massaged” NY State Kale

grapes, mint, pumpkin seeds, mint and Leahey farm yogurt, feta

Mustard Greens and Mushroom Salad

duck sausage, lentils, slow poached egg

Watercress and Rhubarb

brie emulsion, croutons and exotic peppercorns

 

 

Small Plates

10.

Beef Meatballs

pepperoncini salsa verdi, navy beans and arugula

Cauliflower Soup

basil, chives and popcorn

                                                  Beef Tongue Tacos                                                 

“cheesy” beans, slaw, jalapeno and almond romesco

Crispy Pork Spare Ribs

sweet onion gastrique

Trout Mousse

horseradish, cucumber ramp salad, toasted bagel

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, steak jus and Vidalia onions

Brimfield Chicken Breast

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

Farm Raised Trout

white bean and pickled garlic puree, Swiss chard, roasted cauliflower

Bluefish and Pork Belly

cilantro emulsion, jasmine rice, brined onion and jalapeno

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