Saturday, April 20th, 2013
To Begin 10.
Marinated Montauk Squid, parsley, tarragon and watercress salad, crumbled potato, sherry
Tomato and Mussel Soup, merguez, sumac, bulgur wheat, lemon and cucumber
New England Pork Belly, grapefruit, arugula, coriander
Fried Oyster Tacos, almond romesco, dressed lettuces, pickled jalapeno (12.)
Charcuterie of Trouts, rillette, mousse, pickle, seasonal accompaniments
Petite Filet of NEFF Strip Loin, portobello confit, Spanish blue cheese, roasted onions
Rubiner’s Cheese Selection, Queso de Mano, Timberdoodle, Ewe Bloom, seasonal accompaniments
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina Gnocchi, braised chicken, radish green and pumpkin seed pesto, green olives
Linguini, spicy bone marrow, tomato and clam “sauce”, black pepper crumbs
Spicy Skate and Chicken “Cake”, pea shoots, “canned” artichoke puree, pistachio, peas from the freezer
Brined NEFF Pork Loin, warm lentil and spinach salad, new radishes, apricot
“Braised” Rhode Island Hake, kale, miso and mushroom, new Woven Roots scallions, peanut and cola
Veggie Burger “Sandwich”, kinda fries, cheese, aioli, “fixins”, with or without sautéed salami (15.)
Vegetables (ish) 8.
Woven Roots Scallions, mushroom, miso, peanut, cola
Overmeade Gardens Crushed Over Wintered Parsnips, grapefruit, arugula, pecorino
New Lettuces, olive oil and vinegar
Berkshire Mountain Bakery Toasts (3.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.