Dinner Menu
Tuesday, May 20th, 2014
Matty and Kyra’s Asparagus
Overmeade Gardens Lenox, MA
12.
Marinated
chilled mussels, roasted shallot emulsion, saltines
Warm Bisque
slow poached farm egg, brown butter and popcorn, curry
Roasted
baked Rawson Brook chevre, late spring sunflower seed pesto
Small Plates
10.
Spicy Carrot and Paprika Soup
cultured cheese curds
Seared Pork Rillettes
maple, pickles, mustard and lentils
Beef Tongue Chili
crispy tortilla, Queso Blanco, onion rings
Berry Patch Head Lettuces
feta, pumpkin seeds, white balsamic, raisins
Farm Raised Trout Pate
watercress, ramp, rye and cucumber
Chicken Liver Parfait
warm blueberry and ginger jam, toasts
semolina toasts (3.) lettuces with vinaigrette (8.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Oreccheitte, North Plain Farm pork sausage, asparagus, pecorino and pepperoncini
Linguini, button mushroom crema, Swiss chard and duck
Large Plates
26.
Sautéed Rhode Island Skate Wing
herbed potato, fava bean, peas and minted lettuces
Breast of Misty Knoll Chicken
parsley spaetzle, crimini mushroom, black olives, artichoke vinaigrette
Chorizo Braised NEFF Pork Belly
jalapeno, clams, cabbage, scallion, almond romesco and rice
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.