Dinner Menu
Saturday, April 5th, 2014
Leaves
10.
Berry Patch Spinach
pork crouton, pickled yam, mustard greens and vinaigrette
Early Spring Kale and Hydro Sorrel
farro, currants, walnuts, cucumber and mint
Green Leaf Caesar
buttered crumbs, Dave’s Caesar dressing and pecorino
Green Bean Salad and Chicory
herb vinaigrette, hazelnuts and Berleberg
Small Plates
10.
Fried Oyster Mushroom Tacos
almond braised button mushroom, green chili and tomatillo salsa verde
Red Beet and Tamarind Soup
Berle farm yogurt, pickled onion
Brimfield Chicken Liver and Peanut Butter Pate
pretzel, grape jelly, smoked mustard “pesto” and toasts
Savory Yogurt Panna Cotta
pear, golden beets, pistachio
Bruschetta of Green Peas and Potato
green olives, chili flake, parsley and arugula
Eggplant and Lamb Ragout
couscous, slow poached farm egg
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Linguini, NEFF beef shank Bolognese, toasted crumbs
Orecchiette, cauliflower “mac and cheese”, aged Vermont cheddar, chives
Large Plates
25.
Creekstone Farms Butcher’s Steak
mushrooms and onions, “steak sauce,” roasted fingerlings
Fricassee of Rhode Island Monkfish
cauliflower, caper, chicory and brown butter
Roasted New England Pork Loin
petite stew of navy beans, thyme and arugula
Sautéed Canadian Duck Breast
fennel, wild blueberries, ginger fried rice
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.