Dinner Menu
Thursday, June 12th, 2014
Leaves, Shoots and Vegetables
“Massaged” Berry Patch Kale
Maytag blue cheese, pickled Vidalia, bacon-date vinaigrette and walnuts
Young Mill River Greens
Berle Farm Crowdie, grapefruit, mint, white balsamic and golden beets
Roasted Lenox Asparagus
baked Rawson Brook chevre, pine nut and bitter green pesto
Marinated Asparagus and Maine Crab
herbs, egg, crispy Yukon gold potato, pea shoots, green onion
Small Plates
Chicken Carnitas Tacos
almond romesco, jalapeno summer slaw, cilantro
Sausage of Cricket Creek Veal, Sundried Tomato and Morels
lentil salad, fennel chutney
Corned Beef Tongue Bruschetta
kraut and greens
Marinated Montauk Squid
North Plain Farm pork sausage, black olive vinaigrette, dilly beans
Chicken Liver Mousse
blueberry jam, mustard and toasts
semolina toasts (3.) skate fritters, aioli (10)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, braised rabbit, pepperoncini and Swiss chard
Linguini, asparagus “Carbonara”, peas, black truffle, speck and pecorino
Large Plates
Roasted Breast of Misty Knoll Chicken
cumin, couscous, carrots, lemon and yogurt
Fried Confit of Niman Ranch Pork Spare Ribs
grits, collard greens, maple gastrique
Hahn Style Marinated NEFF Skirt Steak
kimchi fried rice, cucumber, scallion, peanuts and cilantro
Cape Cod Bluefish and PEI Mussels
roasted grape “bordelaise”, fennel and endive
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local