Dinner Menu
Saturday, April 12th, 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, shaved fennel
Mill River Young Mustard Greens
caramel braised Niman Ranch pork, sticky rice, soy beans
Small Plates
10.
Tacos of Veal Chorizo and Egg
slaw, pickled jalapeno and almond romesco
Corned Beef Hash
slow poached egg
Beet and Berle Farm Yogurt Soup
pickled onion
Chicken Liver, Apple and Matzo Pate
grape jam, red wine onion marmalade and more matzo
Seared NEFF Beef Tartare
cured tongue, potato chips, pickles and toasted gruyere (15.)
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO
Linguini, clam “cream”, herbs and 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 Spanish Mackerel 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.