Dinner Menu
Saturday, June 14th, 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, tarragon, champagne and golden beets
Roasted Lenox Asparagus
baked Rawson Brook chevre, pine nut and arugula pesto
Petite Salad of Maine Crab
egg, pea shoot, buttered white bread and celery
Small Plates
Sausage of Veal, Sundried Tomato and Morels
lentil salad, young greens
Fritters of Rhode Island Skate
dilly bean aioli
Dogfish Tacos
almond romesco, slaw and pickled jalapeno
Potato and Bacon Soup
roasted onion sour cream
Calves Liver and Porcini Mousse
fennel chutney, brown butter, 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 greens
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, peanuts and cilantro
Cape Cod Bluefish and PEI Mussels
spicy fennel broth, leeks, farro and carrots
Pan Fried Soft Shell Crabs
asparagus, brined jalapeno emulsion, peas, favas and quinoa (32.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.