Dinner Menu

Friday, May 9th, 2014

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Leaves

10.

Mill River Young Arugula

pumpkin seeds, golden raisin vinaigrette and Berle Farm Crowdie

“Massaged” NY State Kale

pinenut vinaigrette, pepperoncini , white beans, fennel and sun dried tomatoes

Mustard Greens and Mushroom Salad

duck sausage, lentils, slow poached egg

Watercress and Rhubarb

brie emulsion, croutons and exotic peppercorns

 

 

Small Plates

10.

Beef Meatballs

spicy pineapple, roasted Vidalia and sesame seeds

Peanut Butter Soup

vaguely Asian flavors and coconut pesto

                                                  Beef Tongue Tacos                                                 

refried beans, slaw, jalapeno and almond romesco

Crispy Pork Spare Ribs

sweet onion gastrique

Trout Mousse

horseradish, cucumber ramp salad, toasted bagel

semolina toasts (3.)

 

 

Pasta

15./22.

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

Cavatelli, pork sausage, mussels and peas from the freezer

Linguini, clam cream, ramp and sunflower seed pesto

 

 

Large Plates

25.

Creek Stone Butcher’s Steak

broccoli, fried potato, steak jus and dilly beans

Brimfield Chicken Breast

curried currant puree, bulgur wheat, olives, carrot and parsley

Farm Raised Trout

white bean and pickled garlic puree, Swiss chard, roasted cauliflower

Bluefish and Pork Belly

cilantro emulsion, jasmine rice, brined onion and jalapeno

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