Dinner Menu
Sunday, March 8th, 2015
Leaves and Vegetables
12.
Young Out of Season Lettuces
creamy basil vinaigrette, poppy, nigella, black pepper
Dad’s Apple Salad
peanuts, hazelnuts, Sugarhouse maple, sage, currants
Mississippi Sweet Potato and Chorizo
jicama, lime, jalapeno, almond romesco
Slow Roasted Parsnip
espresso emulsion, puffed amaranth, orange, pecan, cress
Small Plates
10.
Swordfish Croquette
fennel, white beans, giardiniera
Marinated Six Mates Shrimp
almost cocktail sauce, Berkshire Wildflower micro greens
Tomatillo and Chicken Soup
Mexican oregano crema (contains nuts and seeds)
Spiced Lamb Taco
tomato and raisin jam, lemon marinated carrots, mint, iceberg
Chickpea Panisse “Poutine”
olives, duck sausage, Maggie’s Reserve, slow poached Mill River egg
Semolina toasts (3.) Pork rillette (10.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Mustard spaetzle, braised pork and cabbages
Radiatori, cauliflower “mac + cheese” and Ritz
Large Plates
26.
Fried NEFF Pork Chop (fatty)
stewed cabbage, currants and arugula
Braised NEFF Beef
mashed rutabaga and blue cheese, fried onions, broccoli, Lenox chilies
Pan Roasted Misty Knoll Chicken Breast
slow cooked grits, collard greens and corn from the freezer
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