Dinner Menu
Wednesday, May 13th, 2015
Leaves and Vegetables
12.
Warm Young Rainbow Carrots
purple carrot puree, High Lawn ricotta, orange, arugula, honey crumbs
First of the Season Roasted Berry Patch Asparagus
Rawson Brook chevre, pickled ramp pesto
Farro, Pine Nuts and Asparagus
basil, Piave and salsa verde
Stephentown Head Lettuces
white balsamic and sour cream dressing, popped amaranth
Local Herbs and Chick Peas
Green Mountain yogurt, saffron, golden raisins, bulgur wheat
Small Plates
10.
Broccoli Heart and Braised Steak Soup
caper, shiitake mushrooms,fried russets
Steamed PEI Mussels
pancetta, spicy tomato, gremolata
Marinated Squid and Vermicelli
basil, mint, cucumber, chilies, coconut milk and funky mango vinegar
Eggrolls of Duck Confit and Pork
Chinese mustard, warm soy “dip”
Tea Sandwich of White Fish Salad
dill, buttermilk, cucumber and romaine
Charcuterie
10.one 15. two 18. three
BBQ Rabbit Sausage, corn
Trout Mousse, buttermilk
Duck Liver Pate, pickled egg
Pasta
15./22.
Spaghetti, ramp “crema”, black pepper, crumbs
Orechiette, Italian sausage, chili vinegar, Swiss chard, pecorino
Large Plates
26.
Roasted Washington State Steelhead
buttered matzo, horseradish, celery, watercress, grapes
NEFF Butcher’s Steak
yukon golds, French onion butter, braised kale and lentils
Montauk Bluefish
citrus and white beans, green olives, red leaf and Japanese turnips
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo
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