Dinner Menu
Saturday, May 3rd, 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, golden raisin vinaigrette 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
Beef Meatballs
eggplant soubise, roasted Vidalia
Duck, Date and Matzo Pate
currant, black caraway and rose chutneys
Smoked Mackerel and Ramp Salad
toasted bagel, radish
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.) Golden Beet Soup (10.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
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.
Creek Stone Butcher’s Steak
peanut sauce, jasmine rice, kim chi and broccoli
Sautéed Turner Falls Barramundi
ramp and sunflower seed pesto, farro and couscous “risotto”, green beans
Crispy 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.
Desserts
Blueberry and Frozen Yogurt Sundae, lemon curd, crushed meringue
Toasted Hazel and Coconut Banana Bread, chocolate ganache, bacon maple