Dinner Menu

Friday, June 13th, 2014

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Leaves, Shoots and Vegetables

 

The Berry Patch Spinach

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

“Massaged” Green Kale

Berle Farm Crowdie, grapefruit, white balsamic and golden beets

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut and bitter green pesto

Marinated Asparagus and Maine Crab Vinaigrette

cured sea trout, herbs, pea shoot pistou, egg and quinoa

 

Small Plates

Sausage of Veal, Sundried Tomato and Morels

lentil salad, young greens

Fritters of Rhode Island Skate

aioli, micro greens, dilly beans

Soft Shell Crab Tacos

summer slaw, brined jalapeno emulsion (15.)

Potato and Bacon Soup

peas from the freezer, sour cream

Calves Liver and Porcini Mousse

fennel chutney, mustard and toasts

semolina toasts (3.)

 

Pasta

15./22.

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

Pizzichi di Farro, braised rabbit, pepperoncini and Swiss chard

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

 

 

Large Plates

 

Fried Confit of Niman Ranch Pork Spare Ribs

grits, collard greens, maple gastrique

Hahn Style Marinated NEFF Skirt Steak

kimchi and squid fried rice, cucumber, scallion, peanuts and cilantro

Cape Cod Bluefish and PEI Mussels

roasted grape “bordelaise”, fennel and leeks

Cricket Creek Roasted Veal

farro, fava, basil, carrots, lemon and garlic

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