Dinner Menu
Tuesday, April 22nd, 2014
Leaves
10.
Green Olive Caesar
green leaf, croutons, pickled green beans
Berry Patch Spinach
yogurt, walnut, poppy seeds, cucumber and mint
Mill River Micro Greens
their honey, golden beets, pumpkin seeds
Mustard Greens “Antipasti”
Italian roasting peppers, black olives, pine nuts, pecorino
Small Plates
10.
Chicken Carnita Tacos
slaw, pickled jalapeno, cilantro and almond romesco
Date, Bacon and Chicken Liver Pate
petite potato salad, toasts, mustard
Hash of Mackerel and Matzo
slow poached egg, celery, parsley
Crispy Pork “Nuggets”
soy “gravy”, marinated mushrooms, spicy greens
Trout Mousse
horseradish, bagel, pickles
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO
Spaetzle, corned beef, cabbages, mustard and pickles
Orecchiette, cauliflower mac n’ cheese, peas from the freezer
Large Plates
25.
Creekstone Farms Butcher’s Steak
spicy peanut sauce, jasmine rice, broccolini and fermented pickles
Pan Roasted East Coast Skate
fennel, potato, mache, lemon and herbs
North Plain Farm Pork Loin
slow cooked grits, navy beans and kim chi
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.