Dinner Menu
Friday, March 28th, 2014
Small Plates
10.
Fried Chicken Salad
frisee, smoked blue cheese vinaigrette, pickles and black pepper
Salt Cod and Potato Soup
bacon and chives
Berry Patch Spinach Salad
apple, onion jam, Berleberg and buttered crumbs
Chicken Carnitas Tacos
almond romesco, jalapeno and lime dressed slaw
Pate of Farm Raised Idaho Trout
lentils, horseradish, pea shoots and green onion
Broccoli and Olive Salad
cucumbers, pecorino, red wine vinaigrette and rosemary
Beets and Hazelnuts
poached pear, cranberry, celery, four spice, farro and ginger
semolina toasts (3.)
Next
15.
Sashimi of Chesapeake Bay Wild Striped Bass
kim chi puree, daikon, cilantro and chilies
Charcuterie Plate
chicken liver and sunflower seed pate, rabbit, pork, quail, chutney, toasts and pickles
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, corned beef, sauerkraut and potatoes
Couscous, lamb and eggplant, Berle Farm yogurt
Orecchiette, braised veal and arugula pesto
Large Plates
25.
Creekstone Farms Butcher’s Steak
collard greens, fried potato, ham and parsley
Sautéed Skate Wing
clam and white bean “chowder”, fennels, Ritz
Brimfield Chicken Breast
peas and carrots, fines herbes, and pine nuts
Pan Roasted Duck Breast
walnuts, onion and bulgur salad, mushroom ragout
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.