Dinner Menu
Saturday, March 29th, 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
horseradish, crushed egg, caper, lentils, herbs and alliums
Salad of Vermont Quail
dates, young Mill River mustard greens, ham, yam pickle
Rice and Skate Croquettes
kim chi puree, daikon, chili-garlic emulsion
Broccoli and Olive Salad
cucumbers, pecorino, red wine vinaigrette and rosemary
Beets and Hazelnuts
poached pear, cranberry, celery, four spice, farro and ginger
Slow Poached Farm Egg
couscous, lamb, eggplant, Berle Farm yogurt
Charcuterie Plate
chicken liver and sunflower seed pate, rabbit, pork, chutney, toasts and pickles
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, corned beef, sauerkraut and potatoes
Orecchiette, braised veal and arugula pesto
Large Plates
25.
Creekstone Farms Butcher’s Steak
collard greens, rock shrimp and potato salad, parsley
Sautéed Skate Wing
clam and white bean “chowder”, fennels, Ritz
Chesapeake Bay Wild Striped Bass
peas and carrots, herbs, pine nuts (30.)
Pan Roasted Canadian 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.