Dinner Menu
Tuesday, March 25th, 2014
Small Plates
10.
Pear, Frisee, Brie and Chamomile Salad
hazelnuts, cranberries
“Queso Frito” Taco
almond romesco, pickled jalapeno and lime dressed slaw
Charcuterie Plate
chicken liver pate, rabbit and pork terrine, mustard, jams and pickles
Fish “Chowder”
sausage, kale and dill
Wilted Berry Patch Spinach Salad
lentils, corned beef, crispy potatoes, a slow poached egg
Swordfish Salad “Bruschetta”
green olives, chilies and broccoli rabe leaves, pickles
Spicy Broccoli and Peanut Salad
cucumbers, sprouts and black radish
Montauk Fluke Sausage
carrot puree, lemon, horseradish and parsley
Petite Stew of Braised Beef and BBQ black eyed peas
black garlic and Berleberg cheese
sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, mushrooms, barley, brown butter, pecorino and bitter greens
Orecchiette, lamb and eggplant ragout, Berle Farm yogurt
Chicken and “dumplings,” sage, brown butter and carrots
Large Plates
25.
Creekstone Farms Butcher’s Steak
young green beans, herbs, crème fraiche and fingerling potatoes
Sautéed Rhode Island Pollock
clam and white bean “chowder”, fennels, Ritz crackers
Brimfield Chicken Breast
kim chi fried rice, garlic chives and bok choy
Roasted Vermont Quail
peas, ham, carrots and pistachio
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.