Dinner Menu

Thursday, April 24th, 2014

 

Leaves

10.

Green Olive Caesar

green leaf, crumbs, pickled green beans

Berry Patch Spinach

yogurt, walnut, poppy seeds, cucumber and mint

Mill River Micro Greens

their honey, golden beets, pumpkin seeds, crème fraiche

“Massaged” Kale Salad

pine nut vinaigrette, Italian frying peppers and sun dried tomatoes

 

 

Small Plates

10.

Chicken Carnita Tacos

slaw, pickled jalapeno, cilantro and almond romesco

Petite Guinea Hen Stew

navy beans, slow poached egg, marinated mushroom, pistachio

Crispy Pork “Nuggets”

kim chi “gravy”, scallion, ginger, sesame

P.E.I. Mussels and North Plain Farm Pork Sausage

fennel seed and farro

Trout Mousse

horseradish, bagel, pickles

Lentil and Spring Herb Soup

lemon

semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO

Spaetzle, corned beef and tongue, cabbages, mustard and pickles

Orecchiette, cauliflower mac n’ cheese, peas from the freezer, ham

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

spicy peanut sauce, jasmine rice, broccolini and fermented pickles

East Coast Skate

eggplant “tapenade”, capers, brown butter, cauliflower and potato

Pan Roasted Vermont Quails

grits, braised collard greens, pickled watermelon rind and smoked maple

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.