Dinner Menu
Thursday, June 19th, 2014
Leaves, Shoots and Vegetables
Woven Roots Young Lettuces
Leahey yogurt, grapefruit, tarragon, pumpkin seeds, champagne and beets
“Massaged” Berry Patch Green Kale
pickled Vidalia, bacon-date vinaigrette and almonds
Marinated Garlic Scapes, Young Zucchini and Squid
chili flakes, lemon, iceberg, sundried tomatoes and oregano
Roasted Lenox Asparagus
baked Rawson Brook chevre, pine nut and arugula pesto
Small Plates
Spicy PEI Mussels
fennel and saffron broth, quinoa and Napa cabbage
Fritters of Rhode Island Skate
crab “dip”
Trio of Bean Hummus
chickpea and lemon, split pea and chili, pinto and tomato, toasts
semolina toasts (3.) lettuces with vinaigrette (8.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, pork sausage, pepperoncini and Swiss chard
Linguini, asparagus “Carbonara”, black truffle, speck and pecorino
Spiced spaetzle, braised lamb shank ragout, mint and yogurt
Large Plates
Breast of Misty Knoll Chicken
asparagus, fava beans, lemon, cheesy grits and chives
Hahn Style Marinated NEFF Skirt Steak
garlic scape and ginger fried rice, cucumber, peanuts and cilantro
Pan Seared Halibut (32)
jalapeno emulsion, peas and shoots, carrots and zucchini
Roasted La Belle Farm Duck Breast
warm spinach, spring turnips, preserved blueberries, barley and black pepper
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