Dinner Menu
Friday, May 2nd, 2014
Leaves
10.
Green Olive Caesar
head lettuces, crumbs, pickled green beans
Warm Berry Patch Spinach
potato, beef tongue confit, mustard and a slow poached egg
Mill River Young Arugula
pumpkin seeds and Berle Farm Crowdie
“Massaged” NY State Kale
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
Golden Beet and Potato Soup
honey creme fraiche
Lamb and Ginger Meatballs
carrot, yogurt, preserved lemon and bulgur wheat
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
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
“Risotto” of Couscous and Farro, duck sausage, Swiss chard, pistachio, mint and young pecorino
Orecchiette, gruyere cauliflower mac n’ cheese, peas from the freezer, smoked onions
Linguini, braised guinea hen, chilies, butter, basil and button mushrooms
Large Plates
25.
North Plain Farm Pork
caramel braised pork, jasmine rice, kim chi and broccoli
Sautéed Turner Falls Barramundi
ramp and sunflower seed pesto, potato, green beans
Pan Roasted Vermont Quails
grits, braised collard greens, pickled and smoked maple
Brimfield Chicken Breast
white bean and pickled garlic, black olives, micro greens
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.