Dinner Menu

Tuesday, June 10th, 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, 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

Pate of Tasmanian Sea Trout

pickled radish and turnip, horseradish, black pepper and toasts

Marinated Montauk Squid

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

semolina toasts (3.)                 chicken liver mousse (10.)

 

 

Pasta

15./22.

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

Orecchiette, braised rabbit, pepperoncini and kale

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

 

 

Large Plates

Roasted Breast of Misty Knoll Chicken

cumin, couscous, carrots, preserved lemon and yogurt

Fried Confit of Niman Ranch Pork Spare Ribs

grits, spinach, maple gastrique

Flank of NY State Veal

farro, fava, shallot, basil puree, peas and asparagus

Cape Cod Bluefish and PEI Mussels

roasted grape “bordelaise”, fennel and endive

Corned Beef Tongue Sandwich, kraut, aioli and mustard greens (15.)

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

Desserts

Fried Chocolate Rice Pudding, hazelnut, cherries and caramel ice cream

Mint and Yogurt Panna Cotta, almond and dried fruit granola, blueberry

Their Pinot Noir is lovely as well, very lush for the usual style out of Oregon, but full of fruit, a touch of funk, and round lushy fun.

 

 

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, 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

Pate of Tasmanian Sea Trout

pickled radish and turnip, horseradish, black pepper and toasts

Marinated Montauk Squid

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

semolina toasts (3.)                 chicken liver mousse (10.)

 

 

Pasta

15./22.

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

Orecchiette, braised rabbit, pepperoncini and kale

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

 

 

Large Plates

Roasted Breast of Misty Knoll Chicken

cumin, couscous, carrots, preserved lemon and yogurt

Fried Confit of Niman Ranch Pork Spare Ribs

grits, spinach, maple gastrique

Flank of NY State Veal

farro, fava, shallot, basil puree, peas and asparagus

Cape Cod Bluefish and PEI Mussels

roasted grape “bordelaise”, fennel and endive

Corned Beef Tongue Sandwich, kraut, aioli and mustard greens (15.)

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