Dinner Menu

Thursday, May 14th, 2015

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Leaves and Vegetables

12.

Warm Young Rainbow Carrots

purple carrot puree, High Lawn ricotta, orange, arugula, honey crumbs

Berry Patch Collard Green “Pozole”

pork, black eyed peas, slow poached egg and crumbled cornbread

Farro, Pine Nuts and Asparagus “Risotto”

whey brodo, Piave, more asparagus and frisee

Stephentown Head Lettuces

white balsamic and sour cream dressing, popped amaranth

Local Herbs and Chick Peas

Green Mountain yogurt, saffron, golden raisins, bulgur wheat

 

Small Plates

10.

Broccoli Heart and Braised Steak Soup

caper, shiitake mushrooms, fried russets

Steamed PEI Mussels

pancetta, spicy tomato, gremolata

Marinated Squid and Vermicelli

basil, mint, cucumber, chilies, coconut milk and funky mango vinegar

Eggrolls of Duck Confit and Pork

Chinese mustard, warm soy “dip”

Tea Sandwich of White Fish Salad

dill and buttermilk aioli, cucumber, romaine

 

Charcuterie

10./15.

BBQ Rabbit Sausage, corn

Trout Mousse, pickled lettuce

 

Pasta

15./22.

Spaghetti, ramp “crema”, black pepper, crumbs, pea shoots

Pizzichi di Farro, Italian sausage, chili vinegar, Swiss chard, pecorino, fennel

Large Plates

26.

 

Roasted Washington State Steelhead

buttered matzo, horseradish, celery, watercress, grapes

NEFF Butcher’s Steak

yukon golds, French onion “dip,” braised kale and lentils

Montauk Bluefish

citrus and white beans, green olives, spinach and Japanese turnips

 

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo

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