Dinner Menu

Tuesday, April 22nd, 2014

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Leaves

10.

 

Green Olive Caesar

green leaf, croutons, pickled green beans

Berry Patch Spinach

yogurt, walnut, poppy seeds, cucumber and mint

Mill River Micro Greens

their honey, golden beets, pumpkin seeds

Mustard Greens “Antipasti”

Italian roasting peppers, black olives, pine nuts, pecorino

 

 

Small Plates

10.

Chicken Carnita Tacos

slaw, pickled jalapeno, cilantro and almond romesco

 

Date, Bacon and Chicken Liver Pate

petite potato salad, toasts, mustard

Hash of Mackerel and Matzo

slow poached egg, celery, parsley

 

Crispy Pork “Nuggets”

soy “gravy”, marinated mushrooms, spicy greens

Trout Mousse

horseradish, bagel, pickles

semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO

 

Spaetzle, corned beef, cabbages, mustard and pickles

Orecchiette, cauliflower mac n’ cheese, peas from the freezer

 

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

spicy peanut sauce, jasmine rice, broccolini and fermented pickles

 

Pan Roasted East Coast Skate

fennel, potato, mache, lemon and herbs

North Plain Farm Pork Loin

slow cooked grits, navy beans and kim chi

 

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