Dinner Menu

Tuesday, May 6th, 2014

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Leaves

10.

 

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.

Skate Fritters

green olive Caesar

Beef Meatballs

eggplant soubise, roasted Vidalia

Chicken Carnitas Tacos

almond romesco, jalapeno and spring slaw

Peanut Butter Soup

vaguely Asian flavors, rice and coconut pesto

Duck, Date and Matzo Pate

currant, black caraway and rose chutneys

Smoked Mackerel and Ramp Salad

toasted bagel, radish

 

Trout and Potato Chip Mousse

cucumber, toast and dill

semolina toasts (3.)

 

 

Pasta

15./22.

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

 

Orecchiette, pork sausage, mussels, garlic and peas from the freezer

Linguini, braised guinea hen, clam cream and mushroom

 

 

Large Plates

25.

Creek Stone Butcher’s Steak

broccoli, potato, mustard greens, ramps and pepperoncini salsa verde

Brimfield Chicken Breast

carrot, cumin and yogurt puree, bulgur wheat and lettuces

 

Turner Falls Barramundi

white bean and pickled garlic, fennel, green beans

 

Caramel Braised Pulled Pork

kimchi salad, sambal, fermented pineapple aioli (15.)

 

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