Dinner Menu

Wednesday, May 20th, 2015

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Leaves and Vegetables

12.

Overmeade Roasted Asparagus

Monterey chevre and bitter green pesto

Roasted Rainbow Carrots

Cricket Creek farm cheese, arugula, orange, Mill River honey crumbs

Local Herbs and Chick Peas

Green Mountain yogurt, saffron, golden raisins, bulgur wheat

Stephentown Young Spinach

this years rhubarb and last year’s blackberry vinaigrette, shaved radish, toasted cheddar

Marinated Vermont Asparagus

bone marrow bordelaise, russets, fine herbs

Berry Patch Collard Green “Pozole”

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

Small Plates

10.

Marinated Squid and Vermicelli

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

Thai Seafood Sausage

peanut aioli, funky pickles and more peanuts

 Mackerel Ceviche

Swiss chard stem “carnitas,” popped amaranth and Japanese turnip

Semolina toasts 3.

Pasta

15./22.

Pizzichi di Farro, curly kale pesto, pickled ramps, pancetta and pecorino

Penne, crushed tomatoes, basil, Parmesan

Large Plates

26.

 

Spanish Mackerel from Delaware

Indian mustard greens, fried greens olives, spinach, sourdough, asparagus, sherry and marcona almonds

NEFF Butcher’s Steak

lentil and button mushroom salad, arugula, onions, frites and porcini powder

Fried Skate Wing

lettuces, brown butter and caper hollandaise, peas, egg yolks, pickled green beans

 

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