Dinner Menu

Thursday, June 26th, 2014

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Leaves, Shoots and Vegetables

 

Mill River Young Greens

strawberry, rhubarb, red onion, cucumber and yogurt

“Massaged” Berry Patch Green Kale

grapefruit, tarragon, pumpkin seeds, champagne and beets

Roasted Lenox Asparagus

baked Rawson Brook chevre, garlic scape and pine nut pesto

 

 

Small Plates

Trio of Bean Hummus

chickpea and tahini, black bean and smoked paprika, lima and lemon, toasts

Danish Havarti and American Beef Meatballs

poppy, sesame, mustard, and dill seed, and iceberg

Whitefish Fritters

sauerkraut aioli

Curried Pate of Cape Cod Bluefish

pickled raisin and celery, mango and coconut puree, purple carrot “wasabi”

Fried Calamari Tacos

almond romesco, slaw and jalapeno

semolina toasts (3.)

 

Pasta

15./22.

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

Orecchiette, pork sausage, pepperoncini, leeks and navy beans

Linguini, asparagus “Carbonara”, black truffle, speck and pecorino

Large Plates

 

Fried Confit of Niman Ranch Pork Spare Ribs

grits, black eyed peas, sweet potato and maple gastrique

Hahn Style Marinated NEFF Skirt Steak

garlic scape, beef and ginger fried rice, cucumber, peanuts and scallion

Pan Fried Soft Shelled Crabs

peas, carrots, zucchini and hazelnut pistou (32.)

Roasted La Belle Farm Duck Breast

spinach, radish, strawberry, spiced rhubarb jam, wheat berries

Bahn Mi Sandwich (15)

Vietnamese pork pate, daikon and carrot pickles, jalapeno, herbs, ”Po Boy” bread

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