Dinner Menu

Friday, May 2nd, 2014

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Leaves

10.

Green Olive Caesar

head lettuces, crumbs, pickled green beans

Warm Berry Patch Spinach

potato, beef tongue confit, mustard and a slow poached egg

Mill River Young Arugula

pumpkin seeds and Berle Farm Crowdie

“Massaged” NY State Kale

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

Golden Beet and Potato Soup

honey creme fraiche

Lamb and Ginger Meatballs

carrot, yogurt, preserved lemon and bulgur wheat

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

semolina toasts (3.)

 

Pasta

15./22.

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

“Risotto” of  Couscous and Farro, duck sausage, Swiss chard, pistachio, mint and young pecorino

Orecchiette, gruyere cauliflower mac n’ cheese, peas from the freezer, smoked onions

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

 

Large Plates

25.

North Plain Farm Pork

caramel braised pork,  jasmine rice, kim chi and broccoli

Sautéed Turner Falls Barramundi

ramp and sunflower seed pesto, potato, green beans

Pan Roasted Vermont Quails

grits, braised collard greens, pickled and smoked maple

Brimfield Chicken Breast

white bean and pickled garlic, black olives, micro greens

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