Dinner Menu
Wednesday, April 23rd, 2014
Leaves
10.
Green Olive Caesar
green leaf, crumbs, pickled green beans
Berry Patch Spinach
yogurt, walnut, poppy seeds, cucumber and mint
Mill River Micro Greens
their honey, golden beets, pumpkin seeds
“Massaged” Kale Salad
pine nut vinaigrette, Italian frying peppers and sun dried tomatoes
Small Plates
10.
Chicken Carnita Tacos
slaw, pickled jalapeno, cilantro and almond romesco
Hash of Mackerel and Matzo
slow poached egg, celery, hollandaise
Crispy Pork “Nuggets”
kim chi “gravy”, marinated mushrooms, spicy greens
P.E.I. Mussels and North Plain Farm Pork Sausage
fennel seed and farro
Trout Mousse
horseradish, bagel, pickles
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO
Spaetzle, corned beef, cabbages, mustard and pickles
Orecchiette, cauliflower mac n’ cheese, peas from the freezer, ham
Large Plates
25.
Creekstone Farms Butcher’s Steak
spicy peanut sauce, jasmine rice, broccolini and fermented pickles
Pan Roasted East Coast Skate
eggplant “tapenade”, fennel, capers, brown butter, cauliflower and potato
Braised Breast of Vermont Guinea Hen
navy beans, rainbow carrots, “pulled” leg and herbs
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.