Dinner Menu
Tuesday, May 6th, 2014
Leaves
10.
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.
Skate Fritters
green olive Caesar
Beef Meatballs
eggplant soubise, roasted Vidalia
Chicken Carnitas Tacos
almond romesco, jalapeno and spring slaw
Peanut Butter Soup
vaguely Asian flavors, rice and coconut pesto
Duck, Date and Matzo Pate
currant, black caraway and rose chutneys
Smoked Mackerel and Ramp Salad
toasted bagel, radish
Trout and Potato Chip Mousse
cucumber, toast and dill
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, pork sausage, mussels, garlic and peas from the freezer
Linguini, braised guinea hen, clam cream and mushroom
Large Plates
25.
Creek Stone Butcher’s Steak
broccoli, potato, mustard greens, ramps and pepperoncini salsa verde
Brimfield Chicken Breast
carrot, cumin and yogurt puree, bulgur wheat and lettuces
Turner Falls Barramundi
white bean and pickled garlic, fennel, green beans
Caramel Braised Pulled Pork
kimchi salad, sambal, fermented pineapple aioli (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.