Dinner Menu
Friday, April 11th, 2014
Leaves
10.
Early Spring Kale and Green Beans
farro, currants, pistachio, and cucumber
Raw Broccoli and Green Olive Caesar
green leaf, croutons
Berry Patch Spinach and Pear Salad
spiced yogurt, walnuts
Small Plates
10.
Fried Oyster Mushroom Tacos
green chili, almond and tomatillo salsa verde, slaw
Corned Beef Hash
slow poached egg
Beet and Berle Farm Yogurt Soup
pickled onion
Petite “Cassoulet” of Pork
dates, lentils and navy beans
Duo of Liver Pate
Cricket Creek pork liverwurst, Brimfield chicken liver and peanut butter pate
Tataki of NEFF Beef
crispy rice and soy bean, kim chi, sesame (15.)
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO
Strozzapreti, NEFF beef shank Bolognese, toasted crumbs
Orecchiette, cauliflower mac n’ cheese, peas from the freezer
Large Plates
25.
Creekstone Farms Butcher’s Steak
mushrooms, onions, purple carrot puree and arugula
Stew of Wild Pollock and Mussels
tomato, saffron, harissa, fennel, quinoa and toast
Pan Roasted Farm Raised Idaho Trout
pine nut milk, escarole, green beans and tarragon
Abair Farm Chicken Breast
spicy peanut puree, jasmine rice, broccoli rabe and cilantro
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.