Dinner Menu
Tuesday, June 17th, 2014
Leaves, Shoots and Vegetables
Woven Roots Young Lettuces
Leahey yogurt, grapefruit, tarragon, pumpkin seeds, champagne and golden beets
“Massaged” Berry Patch Green Kale
Maytag blue cheese, pickled Vidalia, bacon-date vinaigrette and almonds
Roasted Lenox Asparagus
baked Rawson Brook chevre, pine nut and arugula pesto
Small Plates
Sausage of Veal, Sundried Tomato and Morels
lentils, young greens
Fritters of Rhode Island Skate
dilly bean aioli
Chicken Carnitas Tacos
almond romesco, slaw and pickled jalapeno
Trio of Bean Hummus
chickpea and lemon, split pea and chili, pinto and tomato, toasts
Cricket Creek Veal Liver and Porcini Pate
corned beef tongue, sage, mustard and toasts
semolina toasts (3.) lettuces with vinaigrette (8.)
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
Spiced spaetzle, braised lamb shank ragout, mint
Large Plates
Breast of Misty Knoll Chicken
peas and shoots, fava beans, lemon, cheesy grits and chives
Hahn Style Marinated NEFF Skirt Steak
garlic scape and squid fried rice, cucumber, peanuts and cilantro
Dogfish and PEI Mussels
fennel broth, leeks, quinoa, asparagus and spicy carrots
Roasted La Belle Farm Duck Breast
warm spinach, spring turnips, preserved blueberry jam, farro and black pepper
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.