Dinner Menu
Wednesday, May 20th, 2015
Leaves and Vegetables
12.
Overmeade Roasted Asparagus
Monterey chevre and bitter green pesto
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
Small Plates
10.
Marinated Squid and Vermicelli
basil, mint, cucumber, chilies, coconut milk and mango vinegar
Thai Seafood Sausage
peanut aioli, funky pickles and more peanuts
Mackerel Ceviche
Swiss chard stem “carnitas,” popped amaranth and Japanese turnip
Semolina toasts 3.
Pasta
15./22.
Pizzichi di Farro, curly kale pesto, pickled ramps, pancetta and pecorino
Penne, crushed tomatoes, basil, Parmesan
Large Plates
26.
Spanish Mackerel from Delaware
Indian mustard greens, fried greens olives, spinach, sourdough, asparagus, sherry and marcona almonds
NEFF Butcher’s Steak
lentil and button mushroom salad, arugula, onions, frites and porcini powder
Fried Skate Wing
lettuces, brown butter and caper hollandaise, peas, egg yolks, 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