Dinner Menu
Friday, June 13th, 2014
Leaves, Shoots and Vegetables
The Berry Patch Spinach
Maytag blue cheese, pickled Vidalia, bacon-date vinaigrette and walnuts
“Massaged” Green Kale
Berle Farm Crowdie, grapefruit, white balsamic and golden beets
Roasted Lenox Asparagus
baked Rawson Brook chevre, pine nut and bitter green pesto
Marinated Asparagus and Maine Crab Vinaigrette
cured sea trout, herbs, pea shoot pistou, egg and quinoa
Small Plates
Sausage of Veal, Sundried Tomato and Morels
lentil salad, young greens
Fritters of Rhode Island Skate
aioli, micro greens, dilly beans
Soft Shell Crab Tacos
summer slaw, brined jalapeno emulsion (15.)
Potato and Bacon Soup
peas from the freezer, sour cream
Calves Liver and Porcini Mousse
fennel chutney, mustard and toasts
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, braised rabbit, pepperoncini and Swiss chard
Linguini, asparagus “Carbonara”, black truffle, speck and pecorino
Large Plates
Fried Confit of Niman Ranch Pork Spare Ribs
grits, collard greens, maple gastrique
Hahn Style Marinated NEFF Skirt Steak
kimchi and squid fried rice, cucumber, scallion, peanuts and cilantro
Cape Cod Bluefish and PEI Mussels
roasted grape “bordelaise”, fennel and leeks
Cricket Creek Roasted Veal
farro, fava, basil, carrots, lemon and garlic
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.