Dinner Menu

Thursday, June 19th, 2014

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Leaves, Shoots and Vegetables

 

Woven Roots Young Lettuces

Leahey yogurt, grapefruit, tarragon, pumpkin seeds, champagne and beets

“Massaged” Berry Patch Green Kale

pickled Vidalia, bacon-date vinaigrette and almonds

Marinated Garlic Scapes, Young Zucchini and Squid

chili flakes, lemon, iceberg, sundried tomatoes and oregano

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut and arugula pesto

 

 

Small Plates

Spicy PEI Mussels

fennel and saffron broth, quinoa and Napa cabbage

Fritters of Rhode Island Skate

crab “dip”

Trio of Bean Hummus

chickpea and lemon, split pea and chili, pinto and tomato, toasts

semolina toasts (3.)                 lettuces with vinaigrette (8.)

 

 

Pasta

15./22.

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

Pizzichi di Farro, pork sausage, pepperoncini and Swiss chard

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

Spiced spaetzle, braised lamb shank ragout, mint and yogurt

 

 

Large Plates

 

Breast of Misty Knoll Chicken

asparagus, fava beans, lemon, cheesy grits and chives

Hahn Style Marinated NEFF Skirt Steak

garlic scape and ginger fried rice, cucumber, peanuts and cilantro

Pan Seared Halibut (32)

jalapeno emulsion, peas and shoots, carrots and zucchini

Roasted La Belle Farm Duck Breast

warm spinach, spring turnips, preserved blueberries, barley and black pepper

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