Dinner Menu
Tuesday, June 10th, 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, 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
Pate of Tasmanian Sea Trout
pickled radish and turnip, horseradish, black pepper and toasts
Marinated Montauk Squid
North Plain Farm pork sausage, black olive vinaigrette, arugula, dilly beans
semolina toasts (3.) chicken liver mousse (10.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, braised rabbit, pepperoncini and kale
Linguini, asparagus “Carbonara”, black truffle, speck and pecorino
Large Plates
Roasted Breast of Misty Knoll Chicken
cumin, couscous, carrots, preserved lemon and yogurt
Fried Confit of Niman Ranch Pork Spare Ribs
grits, spinach, maple gastrique
Flank of NY State Veal
farro, fava, shallot, basil puree, peas and asparagus
Cape Cod Bluefish and PEI Mussels
roasted grape “bordelaise”, fennel and endive
Corned Beef Tongue Sandwich, kraut, aioli and mustard greens (15.)
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
Desserts
Fried Chocolate Rice Pudding, hazelnut, cherries and caramel ice cream
Mint and Yogurt Panna Cotta, almond and dried fruit granola, blueberry
Their Pinot Noir is lovely as well, very lush for the usual style out of Oregon, but full of fruit, a touch of funk, and round lushy fun.
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, 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
Pate of Tasmanian Sea Trout
pickled radish and turnip, horseradish, black pepper and toasts
Marinated Montauk Squid
North Plain Farm pork sausage, black olive vinaigrette, arugula, dilly beans
semolina toasts (3.) chicken liver mousse (10.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, braised rabbit, pepperoncini and kale
Linguini, asparagus “Carbonara”, black truffle, speck and pecorino
Large Plates
Roasted Breast of Misty Knoll Chicken
cumin, couscous, carrots, preserved lemon and yogurt
Fried Confit of Niman Ranch Pork Spare Ribs
grits, spinach, maple gastrique
Flank of NY State Veal
farro, fava, shallot, basil puree, peas and asparagus
Cape Cod Bluefish and PEI Mussels
roasted grape “bordelaise”, fennel and endive
Corned Beef Tongue Sandwich, kraut, aioli and mustard greens (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.