Dinner Menu
Thursday, June 26th, 2014
Leaves, Shoots and Vegetables
Mill River Young Greens
strawberry, rhubarb, red onion, cucumber and yogurt
“Massaged” Berry Patch Green Kale
grapefruit, tarragon, pumpkin seeds, champagne and beets
Roasted Lenox Asparagus
baked Rawson Brook chevre, garlic scape and pine nut pesto
Small Plates
Trio of Bean Hummus
chickpea and tahini, black bean and smoked paprika, lima and lemon, toasts
Danish Havarti and American Beef Meatballs
poppy, sesame, mustard, and dill seed, and iceberg
Whitefish Fritters
sauerkraut aioli
Curried Pate of Cape Cod Bluefish
pickled raisin and celery, mango and coconut puree, purple carrot “wasabi”
Fried Calamari Tacos
almond romesco, slaw and jalapeno
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, pork sausage, pepperoncini, leeks and navy beans
Linguini, asparagus “Carbonara”, black truffle, speck and pecorino
Large Plates
Fried Confit of Niman Ranch Pork Spare Ribs
grits, black eyed peas, sweet potato and maple gastrique
Hahn Style Marinated NEFF Skirt Steak
garlic scape, beef and ginger fried rice, cucumber, peanuts and scallion
Pan Fried Soft Shelled Crabs
peas, carrots, zucchini and hazelnut pistou (32.)
Roasted La Belle Farm Duck Breast
spinach, radish, strawberry, spiced rhubarb jam, wheat berries
Bahn Mi Sandwich (15)
Vietnamese pork pate, daikon and carrot pickles, jalapeno, herbs, ”Po Boy” bread
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.