Dinner Menu
Sunday, May 18th, 2014
Sunday Supper
Small Plates
10.
Baked Chicken Liver Pate, warm blueberry jus, mustard and toasts
Trout and Horseradish Mousse, cucumber salad, bagel
Spicy Carrot Soup, paprika, cultured curds
“Massaged” NY State Kale Salad, watercress, raisins, feta, pumpkin seeds, mint, yogurt
Organic Leaf Lettuces, artichoke and Parmesan vinaigrette, black olives, croutons
Marinated Lenox Asparagus, sunflower seed and ramp pesto, warm chevre, buttered crumbs (12.)
Steamed P.E.I. Mussels, roasted shallot butter
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Parsley spaetzle, North Plain Farm pork sausage, asparagus and pepperoncini
Linguini, button mushroom crema, duck, Swiss chard
Orecchietti, cauliflower “mac +cheese”, peas from the freezer
Sandwiches
served with pickly lettuces
15.
Open Face Creekstone Meatloaf, chili, provolone, Vidalia onions
Asian Pulled Pork, sesame slaw, cucumber
Roasted Asparagus Bruschetta, speck, mozzarella, garlic, fried egg
Pan Fried Alabama Catfish, sweet and spicy aioli
Pork Belly Chorizo, almond romesco, jalapeno, dressed cabbages
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.