Dinner Menu

Tuesday, May 20th, 2014

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Matty and Kyra’s Asparagus

Overmeade Gardens Lenox, MA

12.

Marinated

chilled mussels, roasted shallot emulsion, saltines

Warm Bisque

slow poached farm egg, brown butter and popcorn, curry

Roasted

baked Rawson Brook chevre, late spring sunflower seed pesto

 

Small Plates

10.

Spicy Carrot and Paprika Soup

cultured cheese curds

Seared Pork Rillettes

maple, pickles, mustard and lentils

Beef Tongue Chili

crispy tortilla, Queso Blanco, onion rings

Berry Patch Head Lettuces

feta, pumpkin seeds, white balsamic, raisins

Farm Raised Trout Pate

watercress, ramp, rye and cucumber

 

Chicken Liver Parfait

warm blueberry and ginger jam, toasts

semolina toasts (3.)                 lettuces with vinaigrette (8.)

 

 

Pasta

15./22.

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

Oreccheitte, North Plain Farm pork sausage, asparagus, pecorino and pepperoncini

Linguini, button mushroom crema, Swiss chard and duck

 

 

Large Plates

26.

Sautéed Rhode Island Skate Wing

herbed potato, fava bean, peas and minted lettuces

Breast of Misty Knoll Chicken

parsley spaetzle, crimini mushroom, black olives, artichoke vinaigrette

Chorizo Braised NEFF Pork Belly

 jalapeno, clams, cabbage, scallion, almond romesco and rice

 

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