Dinner Menu

Sunday, March 8th, 2015

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Leaves and Vegetables

12.

Young Out of Season Lettuces

creamy basil vinaigrette, poppy, nigella, black pepper

Dad’s Apple Salad

peanuts, hazelnuts, Sugarhouse maple, sage, currants

Mississippi Sweet Potato and Chorizo

jicama, lime, jalapeno, almond romesco

Slow Roasted Parsnip

espresso emulsion, puffed amaranth, orange, pecan, cress

 

 

Small Plates

10.

Swordfish Croquette

fennel, white beans, giardiniera

Marinated Six Mates Shrimp

almost cocktail sauce, Berkshire Wildflower micro greens

Tomatillo and Chicken Soup

Mexican oregano crema (contains nuts and seeds)

Spiced Lamb Taco

tomato and raisin jam, lemon marinated carrots, mint, iceberg

Chickpea Panisse “Poutine”

olives, duck sausage, Maggie’s Reserve, slow poached Mill River egg

Semolina toasts (3.)                            Pork rillette (10.)

 

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Mustard spaetzle, braised pork and cabbages

Radiatori, cauliflower “mac + cheese” and Ritz

 

 

 

Large Plates

26.

Fried NEFF Pork Chop (fatty)

stewed cabbage, currants and arugula

Braised NEFF Beef

mashed rutabaga and blue cheese, fried onions, broccoli, Lenox chilies

Pan Roasted Misty Knoll Chicken Breast

slow cooked grits, collard greens and corn from the freezer

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