Dinner Menu
Friday, April 18th, 2014
Leaves
10.
Early Spring Kale
farro, currants, pumpkin seeds, mint and cucumber
Green Olive Caesar
green leaf, crushed potato chips, pickled green beans
Berry Patch Spinach
spiced yogurt, walnuts, poppy seeds and shaved fennel
Mill River Young Mustard Greens and Shaved Beef
peppers, parsley, onions and pecorino
Small Plates
10.
Tacos of Veal Chorizo and Egg
slaw, pickled jalapeno and almond romesco
Beet and Berle Farm Yogurt Soup
pickled onion and ginger
Mousse of Idaho Farm Raised Trout
horseradish, scallion, pickles, bagel
Schmaltz Confit of Spanish Mackerel
matzo stuffing, celery, golden raisins, slow poached egg
Coconut and Mussel Stew
sunflower seeds, tamari
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
spicy peanut sauce, jasmine rice, broccolini and pickles
Pan Roasted Skate
fennel and potato puree, mache, braised celery and radish
Seared Pork Loin
French navy beans, pork shank and bbq greens
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.