Dinner Menu
Tuesday, May 19th, 2015
Leaves and Vegetables
12.
Roasted Rainbow Carrots
Cricket Creek farm cheese, arugula, orange, Mill River honey crumbs
Local Herbs and Chick Peas
Green Mountain yogurt, saffron, golden raisins, bulgur wheat
Stephentown Young Spinach
this years rhubarb and last year’s blackberry vinaigrette, shaved radish, toasted cheddar
Marinated Vermont Asparagus
bone marrow bordelaise, russets, fine herbs
Berry Patch Collard Green “Pozole”
pork, black eyed peas, slow poached egg, pickled shrimp and crumbled cornbread
Shaved Berry Patch Asparagus and Mackerel Ceviche
Swiss chard stem “carnitas,” popped amaranth and Japanese turnip
Small Plates
10.
Steamed PEI Mussels
pancetta, spicy tomato, gremolata
Marinated Squid and Vermicelli
basil, mint, cucumber, chilies, coconut milk and mango vinegar
Thai Seafood Sausage
peanut aioli, funky pickles and more peanuts
Farro, Pine Nuts and Whey “Risotto”
Berry Patch asparagus, salsa verde and Piave
Semolina toasts 3.
Pasta
15./22.
Orrechiette, smoked chicken, arugula, sunflower seeds and white beans
Pizzichi di Farro, Italian sausage, braised rabbit, chili vinegar, Swiss chard, pecorino
Penne, roasted tomato, Lee farms ricotta, Parmesan
Large Plates
26.
Sautéed Mackerel
buttered matzo, horseradish, celery, bitter greens, grapes
NEFF Butcher’s Steak
fried Yukons, onion emulsion, lentils, button mushrooms and braised kale
Fried Skate Wing
lettuces, brown butter and caper hollandaise, peas, egg yolk, pickled green beans
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