Dinner Menu
Wednesday, May 7th, 2014
Leaves
10.
Mill River Young Greens
pumpkin seeds, golden raisin vinaigrette and Berle Farm Crowdie
“Massaged” NY State Kale
pine nut vinaigrette, Italian frying peppers, white beans, fennel and sun dried tomatoes
Small Plates
10.
Ground Duck and Lentil Stew
slow poached egg, red wine and micro greens
Beef Meatballs
spicy pineapple, roasted Vidalia and sesame seeds
Peanut Butter Soup
vaguely Asian flavors, rice and coconut pesto
Beef Tongue Tacos
refried beans, slaw, jalapeno and almond romesco
Duck, Date and Matzo Pate
currant, black caraway and rosé chutneys
Smoked Mackerel and Ham Salad
toasted bagel, radish
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Cavatelli, pork sausage, mussels, and peas from the freezer
Linguini, clam cream, ramp and sunflower seed pesto
Large Plates
25.
Creek Stone Butcher’s Steak
broccoli, fried potato, ramps and pepperoncini salsa verde
Brimfield Chicken Breast
curried currant puree, bulgur wheat, olives, carrot and parsley
Farm Raised Trout
white bean and pickled garlic puree, Swiss chard, green beans
Fried Niman Ranch Pork Spare Ribs
collard greens, grits and sweet onion gastrique
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations