Dinner Menu
Friday, May 15th, 2015
Leaves and Vegetables
12.
Roasted Carrot and Shallots
purple carrot puree, Monterey chevre, arugula, orange, honey crumbs
Farro, Pine Nuts and Whey “Risotto”
asparagus, pea shoots and Piave
Stephentown Head Lettuces
buttermilk and dill seed dressing, lemon, celery, popped amaranth
Local Herbs and Chick Peas
Green Mountain yogurt, saffron, golden raisins, bulgur wheat
Small Plates
10.
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 Fish Salad
pickled ramp aioli, cucumber and lettuces
Berry Patch Collard Green “Pozole”
pork, black eyed peas, slow poached egg, pickled shrimp and crumbled cornbread
Black Rye Trout Mousse
lettuce, mustard, beet horseradish and pickled egg
Semolina Toasts 3. Rabbit Sausage 10.
Pasta
15./22.
Carrot Cavatelli, ramp and basil crema, more carrot, peas, almond crumbs
Pizzichi di Farro, Italian sausage, chili vinegar, Swiss chard, pecorino, fennel
Penne, roasted tomato, Lee farms ricotta, Parmesan
Large Plates
26.
Roasted Washington State Steelhead
buttered matzo, horseradish, celery, watercress, grapes
NEFF Butcher’s Steak
crispy potatoes, French onion “dip,” braised kale and lentils
Montauk Bluefish
citrus and white beans, green olives, spinach 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