Dinner Menu

Thursday, June 12th, 2014

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Leaves, Shoots and Vegetables

 

“Massaged” Berry Patch Kale

Maytag blue cheese, pickled Vidalia, bacon-date vinaigrette and walnuts

Young Mill River Greens

Berle Farm Crowdie, grapefruit, mint, white balsamic and golden beets

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut and bitter green pesto

Marinated Asparagus and Maine Crab

herbs, egg, crispy Yukon gold potato, pea shoots, green onion

 

 

Small Plates

Chicken Carnitas Tacos

almond romesco, jalapeno summer slaw, cilantro

Sausage of Cricket Creek Veal, Sundried Tomato and Morels

lentil salad, fennel chutney

Corned Beef Tongue Bruschetta

kraut and greens

Marinated Montauk Squid

North Plain Farm pork sausage, black olive vinaigrette, dilly beans

Chicken Liver Mousse

 blueberry jam, mustard and toasts

semolina toasts (3.)                 skate fritters, aioli (10)

 

Pasta

15./22.

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

Pizzichi di Farro, braised rabbit, pepperoncini and Swiss chard

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

 

 

Large Plates

Roasted Breast of Misty Knoll Chicken

cumin, couscous, carrots, lemon and yogurt

Fried Confit of Niman Ranch Pork Spare Ribs

grits, collard greens, maple gastrique

Hahn Style Marinated NEFF Skirt Steak

kimchi fried rice, cucumber, scallion, peanuts and cilantro

Cape Cod Bluefish and PEI Mussels

roasted grape “bordelaise”, fennel and endive

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

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local