Dinner Menu

Wednesday, May 13th, 2015

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Leaves and Vegetables

12.

Warm Young Rainbow Carrots

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

First of the Season Roasted Berry Patch Asparagus

Rawson Brook chevre, pickled ramp pesto

Farro, Pine Nuts and Asparagus

basil, Piave and salsa verde

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, buttermilk, cucumber and romaine

 

Charcuterie

10.one 15. two 18. three

BBQ Rabbit Sausage, corn

Trout Mousse, buttermilk

Duck Liver Pate, pickled egg

 

Pasta

15./22.

Spaghetti, ramp “crema”, black pepper, crumbs

Orechiette, Italian sausage, chili vinegar, Swiss chard, pecorino

Large Plates

26.

 

Roasted Washington State Steelhead

buttered matzo, horseradish, celery, watercress, grapes

NEFF Butcher’s Steak

yukon golds, French onion butter, braised kale and lentils

Montauk Bluefish

citrus and white beans, green olives, red leaf 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