Dinner Menu

Friday, May 15th, 2015

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Leaves and Vegetables

12.

Roasted Carrot and Shallots

purple carrot puree, Monterey chevre, arugula, orange, honey crumbs

Farro, Pine Nuts and Whey “Risotto”

asparagus, pea shoots and Piave

Stephentown Head Lettuces

buttermilk and dill seed dressing, lemon, celery, popped amaranth

Local Herbs and Chick Peas

Green Mountain yogurt, saffron, golden raisins, bulgur wheat

Small Plates

10.

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 Fish Salad

pickled ramp aioli, cucumber and lettuces

Berry Patch Collard Green “Pozole”

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

Black Rye Trout Mousse

lettuce, mustard, beet horseradish and pickled egg

Semolina Toasts 3.                            Rabbit Sausage 10.

Pasta

15./22.

Carrot Cavatelli, ramp and basil crema, more carrot, peas, almond crumbs

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

Penne, roasted tomato, Lee farms ricotta, Parmesan

Large Plates

26.

 

Roasted Washington State Steelhead

buttered matzo, horseradish, celery, watercress, grapes

NEFF Butcher’s Steak

crispy potatoes, 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