Dinner Menu
Saturday, April 19th, 2014
Leaves
10.
Green Olive Caesar
green leaf, crushed potato chips, pickled green beans
Berry Patch Spinach
yogurt, walnuts, poppy seeds, cucumber, mint
Mill River Young and Micro Green Salad
their honey, golden beets, farro and chervil
Small Plates
10.
Tacos of Veal Chorizo and Crumbled Egg
slaw, pickled jalapeno and almond romesco
Beet and Berle Farm Yogurt Soup
pickled onion and ginger
Hash of Mackerel and Matzo
slow poached egg, hollandaise, celery
Date, Bacon and Chicken Liver Pate
petite potato salad, toasts
Crispy Pork “Nuggets”
soy “gravy”, marinated mushrooms, spicy greens
Trout Mousse
horseradish, bagel, broccoli and winter turnip
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 East Coast Skate
fennel and potato puree, mache, braised celery and radish
North Plain Farm Pork Loin
slow cooked grits, bbq’d greens
Breast of Vermont Guinea Hen
stew of braised leg, navy beans, rainbow carrots
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.