Seasonally Inspired Food

Lunch

Daily Soups

7.

Salads and Small Plates

9.

Overmeade Romaine, kale, ricotta salata, sunflower seeds and dill vinaigrette

Cantaloupe, cucumbers, beets and feta

Tomatoes, warm bacon and leeks, quinoa

Seasonal greens, vinaigrette   6.

Sandwiches

9.

Chicken liver and almond pâté, bacon and balsamic onions

Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)

Turkey, Asian BBQ and coleslaw

Deviled Egg Salad, white anchovies and cucumbers

Portobello, aged provolone, olive – pepper tapenade

Grilled cheese   6.

“Nudels”

15.

Garlic braised chicken, linguini, sweet peppers and tomatoes

Semolina gnocchi, mushrooms, goat cheese and braised greens

Mustard spaetzle, olives, zucchini and saffron broth

Penne, roasted tomatoes, Parmesan and EVOO   8.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Seasonally Inspired Food

Lunch

Daily Soups

7.

Salads and Small Plates

9.

Pork Terrine, seasonal garnishes and toasts

Local Lettuces, broccoli, sunflower seeds and Provolone

Chilled Fish Salad, roasted green tomatoes, cucumbers and quinoa

Tomatoes, gazpacho vinaigrette and white beans

Seasonal greens, vinaigrette   6.

Sandwiches

9.

Chicken liver and almond pâté, bacon and balsamic onions

Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)

Braised Portobello, sun dried tomato olive tapenade, young provolone

Turkey, Asian BBQ and coleslaw

Deviled Egg Salad, white anchovies and cucumbers

“PLT”, prosciutto, tomato, aioli and lettuce

Grilled cheese   6.

“Nudels”

15.

Orecchiette, veal ragout, gremolata sourdough crumbs

Mustard spaetzle, olives, zucchini and saffron broth

Semolina gnocchi, shiitakes, chevre and braised greens

Penne, roasted tomatoes, Parmesan and EVOO   8.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Seasonally Inspired Food

Lunch

Daily Soups

7.

Salads and Small Plates

9.

Whipped Pork Terrine, seasonal garnishes and toasts

Local Lettuces, broccoli, sunflower seeds and Romano cheese

Pickled Trout, roasted green tomatoes, cucumbers and quinoa

Braised Beef, beets, olives and a leek parsley vinaigrette

Seasonal greens, vinaigrette   6.

Sandwiches

9.

Chicken liver and almond pâté, bacon and balsamic onions

Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)

Braised Portobello, sun dried tomato olive tapenade, young provolone

Turkey, Asian BBQ and coleslaw

Deviled Egg Salad, white anchovies and cucumbers

Grilled cheese   6.

“Nudels”

15.

Orecchiette, veal ragout, gremolata sourdough crumbs

Mustard spaetzle, olives, zucchini and saffron broth

Semolina gnocchi, shiitakes, chevre and braised greens

Penne, roasted tomatoes, Parmesan and EVOO   8.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Seasonally Inspired Food

Lunch

Daily Soups

7.

Salads

9.

Roasted Beets, walnuts, mustard vinaigrette and wheat berries

Local Lettuces, roasted squashes, olives, provolone and balsamic-basil vinaigrette

Marinated Steak, panzanella, roasted onions and Great Hill Blue

Chilled Fish Salad, frisee, capers, sunflower seed and radish green pesto

Seasonal greens, vinaigrette   6.

Sandwiches

9.

Chicken liver and almond pâté, bacon and balsamic onions

Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)

Braised Portobello, sun dried tomato olive tapenade, young provolone

Roast NEFF Beef, blue cheese spread and lettuce

Turkey, Asian BBQ and coleslaw

Deviled Egg Salad, white anchovies and cucumbers

Grilled cheese   6.

“Nudels”

15.

Orecchiette, veal ragout, gremolata sourdough crumbs

Mustard spaetzle, black olives, zucchini and saffron broth

Semolina gnocchi, shiitakes, chevre and braised greens

Penne, roasted tomatoes, Parmesan and EVOO   8.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

]]> http://nudelrestaurant.com/2010/671/feed 0 http://nudelrestaurant.com/2010/657 http://nudelrestaurant.com/2010/657#comments Tue, 06 Jul 2010 15:35:33 +0000 bjorn http://nudelrestaurant.com/?p=657 Lunch

Daily Soups

7.

Salads

9.

Roasted Beets, walnuts, mustard vinaigrette and quinoa

Caesar, local head lettuces, Parmesan and lemon crumbs

Farm Girl Farm greens, bacon, roasted onion and Great Hill Blue with balsamic

(with marinated steak 12.)

Seasonal greens, vinaigrette   6.

Sandwiches

9.

Chicken liver and almond pâté, bacon and balsamic onions

Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)

Braised Portobello, sun dried tomato olive tapenade, young provolone

Roast NEFF Beef, blue cheese spread and lettuce

Turkey, Asian BBQ and coleslaw

Deviled Egg Salad, white anchovies and cucumbers

Grilled cheese   6.

“Nudels”

15.

Orecchiette, veal ragout, gremolata sourdough crumbs

Mustard spaetzle, black olives, zucchini and saffron broth

Semolina gnocchi, shiitakes, chevre and braised greens

Penne, roasted tomatoes, Parmesan and EVOO   8.

15.

Orecchiette, braised lamb ragout, mint-olive crumbs

Cheddar spaetzle, black truffles and peas (frozen)

Semolina gnocchi, shiitakes, chevre and bitter greens

Rock Shrimp, garganelli, arugula and prosciutto

Sandwiches

9.

Chicken liver and almond pâté, bacon and balsamic onions

Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)

Braised Portobello, sun dried tomato olive tapenade, young provolone

Roast NEFF Beef, blue cheese spread and lettuce

Turkey, asian BBQ and coleslaw

Deviled Egg Salad, white anchovies and cucumbers

Simple

Penne, roasted tomatoes, Parmesan and EVOO   8.

cheese   6.

Seasonal greens, vinaigrette   6.

11.

Linguini, spring greens, quark and lemon

Cheddar spaetzle, black truffles and peas (frozen)

Semolina dumplings, sunflower seed pesto, carrots

Wax beans, Leeks, garganelli and tarragon butter

Sandwiches

9.

Chicken liver and almond pâté, bacon and balsamic onions

Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)

Braised Portobello, sun dried tomato olive tapenade, young provolone

Roast NEFF Beef, blue cheese spread and lettuce

Turkey, asian BBQ and coleslaw

Simple

Penne, roasted tomatoes, Parmesan and EVOO   8.

Grilled cheese   6.

Seasonal greens, vinaigrette   6.

11.

Linguini, spring greens, quark and lemon

Cheddar spaetzle, black truffles and peas (frozen)

Semolina dumplings, sunflower seed pesto, carrots

Pork sausage, crimini mushrooms, garganelli and garlic

Sandwiches

9.

Chicken liver and almond pâté, bacon, and balsamic onions

Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)

Braised Portobello, sun dried tomato olive tapenade, young provolone

Roast NEFF Beef, blue cheese spread and lettuce

Turkey, asian BBQ and coleslaw

Simple

Penne, roasted tomatoes, Parmesan and EVOO   8.

cheese   6.

Seasonal greens, vinaigrette   6.

]]> http://nudelrestaurant.com/2010/486/feed 0 http://nudelrestaurant.com/2010/454 http://nudelrestaurant.com/2010/454#comments Tue, 16 Mar 2010 15:56:01 +0000 bjorn http://nudelrestaurant.com/?p=454 “Nudels”

11.

Linguini, spring greens, quark and lemon

Cheddar spaetzle, black truffles and peas (frozen)

Semonlina dumplings, sunflower seed pesto, carrots

Pork sausage, crimini mushrooms, orecchiette and garlic

Sandwiches

9.

Chicken liver and almond pâté, bacon, and balsamic onions

Braised Berkshire pork, pickles, sambal aioli (spicy)

NEFF Beef, blue cheese, watercress and celeriac

Rock Shrimp, Caesar, egg and chicory (11.)

Simple

Penne, roasted tomatoes, Parmesan and EVOO   8.

Grilled cheese   6.

Seasonal greens, vinaigrette   5.

11.

Linguini, anchovy cream and parmesan

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Duck and pork cassoulet, white beans and toasted crumbs

Cheddar spaetzle, black truffles and peas (frozen)

Garganelli, mushrooms, pancetta, barley and brown butter

Sandwiches

9.

Chicken liver and almond pâté, bacon, balsamic onions

Artisan salami, smoked ham, swiss and olive salad

Braised Berkshire pork, pickles, sambal aioli (spicy)

Veal Pastrami, cabbage kraut, whole grain mustard

Simple

Penne, roasted tomatoes, Parmesan and evoo   8.

Grilled cheese   6.

Beers

Beers

5.

Victory (Pennsylvania)

Hop Devil Storm King Stout

Golden Monkey

Lagunitas (California)

Dogtown pale ale Pils Maximus IPA

Ommegang (New York)

Witte Hennepin

Smuttynose (New Hampshire)

Old Brown Dog IPA

Stoudt’s (Pennsylvania)

American Ale Scarlet Lady ESB Pilsner

Wines

5./gl

Red

Avalon Cabernet Sauvignon

8./gl

Cabernet Franc, Writer’s Block, 2007

Syrah, Qupe, 2007

White

5./gl

Camelot Chardonnay

8./gl.

Pinot Gris Reserve, Cooper Mountain, 2008 (Organic)

Riesling Indian wells Chateau st. Michelle 2007

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

]]> http://nudelrestaurant.com/2010/386/feed 0 http://nudelrestaurant.com/2009/256 http://nudelrestaurant.com/2009/256#comments Fri, 11 Dec 2009 16:20:20 +0000 bjorn http://nudelrestaurant.com/?p=256 “Nudels”

11.

Linguini “Caesar” carbonara

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Duck and pork cassoulet, white beans and toasted crumbs

Cheddar spaetzle, black truffles and peas (frozen)

Garganelli, mushrooms, pancetta, barley and brown butter

Sandwiches

9.

Chicken liver and almond pâté, bacon, balsamic onions

Artisan salami, ham, swiss and olive salad

Braised Berkshire pork, pickles, sambal aioli (spicy)

Veal Pastrami (fatty), red cabbage kraut, whole grain mustard

Simple

6.

Winter lettuces with vinaigrette

Penne, roasted tomatoes, Parmesan and evoo

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

]]> http://nudelrestaurant.com/2009/256/feed 0 http://nudelrestaurant.com/2009/249 http://nudelrestaurant.com/2009/249#comments Tue, 08 Dec 2009 16:53:05 +0000 bjorn http://nudelrestaurant.com/?p=249 “Nudels”

11.

Linguini “Caesar” carbonara, endive

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Duck and pork cassoulet, white beans and toasted crumbs

Cheddar spaetzle, black truffles and peas (frozen, organic)

Garganelli, mushrooms, pancetta, barley and brown butter

Sandwiches

9.

Chicken liver and almond pâté, bacon, balsamic onions

Artisan salami, ham, swiss and olive salad

Braised Berkshire pork, pickles, sambal aioli (spicy)

Poached skate salad, celeriac remoulade, hard-boiled egg

Veal Pastrami (fatty), red cabbage kraut, whole grain mustard

Simple

6.

Winter lettuces with vinaigrette

Penne, roasted tomatoes, Parmesan and evoo

 Grilled cheese (swiss)

“Nudels”

11.

Winter squash Quinoa, apple and spiced walnut salad

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Duck and pork cassoulet, white beans and toasted crumbs 

Garganelli, mushrooms, pancetta, barley and brown butter

Sandwiches

(served on toasted sourdough)

9.

Chicken liver and almond pâté, bacon, balsamic onions

Braised Berkshire pork, pickles, sambal aioli (spicy)

Poached skate salad, celeriac remoulade, hard-boiled egg

Veal Pastrami (fatty), red cabbage kraut and whole grain mustard

Simple

6.

Winter lettuces with vinaigrette

Penne, roasted tomatoes, Parmesan and evoo

Grilled cheese

	Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

 

Beers

5.

Victory (Pennsylvania)

            Hop Devil       Storm King Stout      Golden Monkey

Lagunitas (California)

Dogtown pale ale       Pils

Ommegang (New York)

Witte               Hennepin

Woodstock (New Hampshire)

Pig’s Ear Brown        Red rack Ale

Stoudt’s (Pennsylvania)

American Ale              Scarlet Lady ESB      Pilsner

Large Bottle (22oz)

18.

Southern Tier (New York)

Choklat Stout             Unearthly

Wines

5./gl

Red

Avalon Cabernet Sauvignon

(CA)

White

Camelot Chardonnay

(CA) 

Lunch Menu

Fall 2009

413-551-7183

“Nudels”

11.

Winter squash Quinoa, celery root and spiced walnut salad

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Duck and pork cassoulet, white beans and parmesan crumbs 

Garganelli, mushrooms, pancetta, barley and brown butter

Sandwiches

(Served on toasted sourdough)

9.

Chicken liver and almond pâté, bacon, balsamic onions, local lettuces

Braised Berkshire pork, pickles, sambal aioli (spicy & fatty)

Pan seared skate, paprika ravigot and cabbage

Artisan salami, smoked ham, olive salad, swiss

Beef tongue, apples, horseradish and cheddar

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Simple

6.

Local greens, herbs, red wine vinaigrette

Penne, roasted tomatoes, Parmesan and evoo

Grilled cheese

Beverages

G.U.S. sodas

2.50

Concord grape, ruby red grapefruit, pomegranate, dry cola nut, extra dry ginger ale, Valencia orange

Root beers

2.50

Virgil’s, Maine, Boylan’s

Lunch Menu

10/20/09

413-551-7183

“Nudels”

11.

Winter squash Quinoa, apple, celery root and spiced walnut salad

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Duck and pork cassoulet, white beans and parmesan crumbs 

Garganelli, mushrooms, pancetta, barley and brown butter

Sandwiches

(served on toasted sourdough)

9.

Chicken liver and almond pâté, bacon, balsamic onions, local lettuces

Braised Berkshire pork, pickles, sambal aioli (spicy & fatty)

Smoked salmon, eggs ravigot, caper piccata 

Artisan salami, smoked ham, olive salad, swiss

Simple

6.

Local greens, herbs, red wine vinaigrette

Penne, roasted tomatoes, Parmesan and evoo

Grilled cheese

Beverages

Barrington Coffee Roasting Co. French press coffee (12 oz)

3.

Divinitea teas

2.

Green: Ceylon, Moroccan mint

Black: Assam, earl grey

Herbal: cherry hibiscus tisane, lemon verbena,

pomegranate white

G.U.S. sodas

2.50

Concord grape, ruby red grapefruit, pomegranate, dry cola nut, extra dry ginger ale, Valencia orange

Root beers

2.50

Virgil’s, Maine, Boylan’s

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

10/09/09

413-551-7183

“Nudels”

11.

Quinoa, cauliflower, apple and celery root salad

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Mussels, chilies, rosemary and polenta

Garganelli, mushrooms, pancetta, barley and brown butter

Sandwiches

(served on toasted sourdough)

9.

Chicken liver and almond pâté, bacon, balsamic onions, local lettuces

Braised Berkshire pork, pickles, sambal aioli (spicy & fatty)

Smoked salmon, eggs ravigot, caper piccata 

Artisan salami, smoked ham, olive salad, swiss

Simple

6.

Local greens, red wine vinaigrette

Penne, roasted tomatoes, Parmesan and evoo

Grilled cheese

Beverages

Barrington Coffee Roasting Co. French press coffee (12 oz)

3.

Divinitea teas

2.

Green: Ceylon, Moroccan mint

Black: Assam, earl grey

Herbal: cherry hibiscus tisane, lemon verbena,

pomegranate white

G.U.S. sodas

2.50

Concord grape, ruby red grapefruit, pomegranate, dry cola nut, extra dry ginger ale, Valencia orange

Root beers

2.50

Virgil’s, Maine, Boylan’s

413-551-7183

“Nudels”

11.

Quinoa, cauliflower, apple and celery root salad

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Bone marrow bolognese, spaghetti

Garganelli, mushrooms, pancetta, barley and brown butter

Sandwiches

(served on toasted sourdough)

9.

Chicken liver and almond pâté, bacon, balsamic onions, local lettuces

Braised Berkshire pork, pickles, sambal aioli (spicy & fatty)

Poached skate , marinated white anchovies, Caesar dressing, cucumbers

Artisan salami, smoked ham, olive salad, swiss

Roasted Lamb (cold), salsa verde, sweet carrot  “slaw”

Simple

6.

Local greens, herbs, red wine vinaigrette

Penne, roasted tomatoes, Parmesan and evoo

Grilled cheese

Beverages

Barrington Coffee Roasting Co. French press coffee (12 oz)

3.

Divinitea teas

2.

Green: Ceylon, Moroccan mint

Black: Assam, earl grey

Herbal: cherry hibiscus tisane, lemon verbena,

pomegranate white

G.U.S. sodas

2.50

Concord grape, ruby red grapefruit, pomegranate, dry cola nut, extra dry ginger ale, Valencia orange

Root beers

2.50

Virgil’s, Maine, Boylan’s

“Nudels”

11.

Soft polenta, cauliflower, oyster mushrooms, capers and anchovy-hot pepper crumbs

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Bone marrow Bolognese, spaghetti

Garganelli, clams, smoked bacon, posole and sweet cream

Sandwiches

(served on toasted sourdough)

9.

Chicken liver and almond pâté, bacon, balsamic onions, local lettuces

Braised Berkshire pork, pickles, sambal aioli (spicy & fatty)

Poached skate, marinated white anchovies, Caesar dressing, cucumbers

Artisan salami, smoked ham, olive salad, Swiss

Roasted lamb (cold), salsa verde, sweet carrot “slaw”

Simple

6.

Local greens, herbs, red wine vinaigrette

Penne, roasted tomatoes, Parmesan and evoo

Grilled cheese

Beverages

Barrington Coffee Roasting Co. French press coffee (12 oz)

3.

Divinitea teas

2.

Green: Ceylon, Moroccan mint

Black: Assam, earl grey

Herbal: cherry hibiscus tisane, lemon verbena,

pomegranate white

G.U.S. sodas

2.50

Concord grape, ruby red grapefruit, pomegranate, dry cola nut, extra dry ginger ale, Valencia orange

Root beers

2.50

Virgil’s, Maine, Boylan’s

 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

 

“Nudels”

11.

 

Parmesan spaetzle, roasted garlic, sun-dried tomatoes, kalamata olives

 

Eggplant ragout, Sweet peppers, high lawn farm cream and Spaghetti

 

Orecchiette, pancetta, oregano, ricotta, braised kale

 

Spelt farro, sunchoke puree  and melted onions

 

 

Sandwiches

(served on toasted sourdough)

9.

 

Chicken liver and almond pâté, bacon, balsamic onions, local lettuces

 

Braised Berkshire pork, pickles, sambal aioli (spicy & fatty)

 

Poached skate , marinated white anchovies, Caesar dressing, cucumbers

 

Artisan salami, smoked ham, olive salad, swiss

 

 

Simple

6.

 

Local greens, herbs, red wine vinaigrette

 

Penne, roasted tomatoes, Parmesan and evoo

 

Grilled cheese

 

 

 

 

Beverages

 

 

Barrington Coffee Roasting Co. French press coffee (12 oz)

3.

 

Divinitea teas

2.

 

Green: Ceylon, Moroccan mint

 

Black: Assam, earl grey

 

Herbal: cherry hibiscus tisane, lemon verbena,

pomegranate white

 

G.U.S. sodas

2.50

Concord grape, ruby red grapefruit, pomegranate, dry cola nut, extra dry ginger ale, Valencia orange

 

Root beers

2.50

Virgil’s, Maine, Boylan’s