Dinner Menu

Saturday, May 3rd, 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, golden raisin vinaigrette 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

Beef Meatballs

eggplant soubise, roasted Vidalia

Duck, Date and Matzo Pate

currant, black caraway and rose chutneys

Smoked Mackerel and Ramp Salad

toasted bagel, radish

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.)                 Golden Beet Soup (10.)

 

Pasta

15./22.

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

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.

Creek Stone Butcher’s Steak

peanut sauce,  jasmine rice, kim chi and broccoli

Sautéed Turner Falls Barramundi

ramp and sunflower seed pesto, farro and couscous “risotto”, green beans

Crispy 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.

Desserts

Blueberry and Frozen Yogurt Sundae, lemon curd, crushed meringue

Toasted Hazel and Coconut Banana Bread, chocolate ganache, bacon maple