Dinner Menu

Tuesday, June 17th, 2014

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Leaves, Shoots and Vegetables

 

Woven Roots Young Lettuces

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

“Massaged” Berry Patch Green Kale

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

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut and arugula pesto

 

Small Plates

Sausage of Veal, Sundried Tomato and Morels

lentils, young greens

Fritters of Rhode Island Skate

dilly bean aioli

Chicken Carnitas Tacos

almond romesco, slaw and pickled jalapeno

Trio of Bean Hummus

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

Cricket Creek Veal Liver and Porcini Pate

corned beef tongue, sage, mustard and toasts

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

 

Pasta

15./22.

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

Pizzichi di Farro, braised rabbit, pepperoncini and greens

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

Spiced spaetzle, braised lamb shank ragout, mint

 

Large Plates

 

Breast of Misty Knoll Chicken

peas and shoots, fava beans, lemon, cheesy grits and chives

Hahn Style Marinated NEFF Skirt Steak

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

Dogfish and PEI Mussels

fennel broth, leeks, quinoa, asparagus and spicy carrots

Roasted La Belle Farm Duck Breast

warm spinach, spring turnips, preserved blueberry jam, farro and black pepper

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