Dinner Menu
Friday, May 9th, 2014
Leaves
10.
Mill River Young Arugula
pumpkin seeds, golden raisin vinaigrette and Berle Farm Crowdie
“Massaged” NY State Kale
pinenut vinaigrette, pepperoncini , white beans, fennel and sun dried tomatoes
Mustard Greens and Mushroom Salad
duck sausage, lentils, slow poached egg
Watercress and Rhubarb
brie emulsion, croutons and exotic peppercorns
Small Plates
10.
Beef Meatballs
spicy pineapple, roasted Vidalia and sesame seeds
Peanut Butter Soup
vaguely Asian flavors and coconut pesto
Beef Tongue Tacos
refried beans, slaw, jalapeno and almond romesco
Crispy Pork Spare Ribs
sweet onion gastrique
Trout Mousse
horseradish, cucumber ramp salad, toasted bagel
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Cavatelli, pork sausage, mussels and peas from the freezer
Linguini, clam cream, ramp and sunflower seed pesto
Large Plates
25.
Creek Stone Butcher’s Steak
broccoli, fried potato, steak jus and dilly beans
Brimfield Chicken Breast
curried currant puree, bulgur wheat, olives, carrot and parsley
Farm Raised Trout
white bean and pickled garlic puree, Swiss chard, roasted cauliflower
Bluefish and Pork Belly
cilantro emulsion, jasmine rice, brined onion and jalapeno
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.