Dinner Menu
Friday, April 25th, 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.