Dinner Menu
Saturday, April 26th, 2014
Leaves
10.
Green Olive Caesar
green leaf, crumbs, pickled green beans
Berry Patch Spinach
potato, bacon, mustard and a slow poached egg
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 emulsion, 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, cucumber salad
Lentil and Spring Herb Soup
lemon
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO
Couscous and Farro, duck sausage, Swiss chard, pistachio, mint and young pecorino
Orecchiette, cauliflower mac n’ cheese, peas from the freezer, ham
Linguini, braised guinea hen, chilies, butter, basil and button mushrooms
Large Plates
25.
Creekstone Farms Butcher’s Steak
spicy peanut sauce, jasmine rice, broccolini and fermented pineapple
Sautéed East Coast Skate
eggplant “tapenade”, capers, brown butter, potato and green beans
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.