Dinner Menu

Friday, April 25^th, 2014

Leaves

10.

Green Olive Caesar

green leaf, crumbs, pickled green beans

Berry Patch Spinach

yogurt, walnut, poppy seeds, cucumber and mint

Mill River Young Greens

their honey, golden beets, pumpkin seeds, crème fraiche

“Massaged” Kale Salad

pine nut vinaigrette, Italian frying peppers, white beans and sun dried tomatoes

Small Plates

10.

Chicken Carnita Tacos

slaw, pickled jalapeno, cilantro and almond romesco

Crispy Pork “Nuggets”

kim chi “gravy”, scallion, ginger, sesame

P.E.I. Mussels and North Plain Farm Pork Sausage

fennel seed, garlic and red wine

Trout and Potato Chip Mousse

horseradish, toasts, pickles

Lentil and Spring Herb Soup

lemon

semolina toasts (3.)

Pasta

15./22.

Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO

Cousous and Farro, duck sausage, Swiss chard, pistachio and button mushrooms

Orecchiette, cauliflower mac n’ cheese, peas from the freezer, ham

Rye spaetzle, beef tongue, cabbages, mustard and a slow poached egg

Large Plates

25.

Creekstone Farms Butcher’s Steak

spicy peanut sauce, jasmine rice, broccolini and fermented pickles

Sautéed East Coast Skate

eggplant “tapenade”, capers, brown butter, cauliflower and potato

Pan Roasted Vermont Quails

grits, braised collard greens, pickled and smoked maple

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.