Dinner Menu
Thursday, May 7th, 2015
Leaves and Vegetables
12.
Button Mushroom and Slow Poached Egg
snow peas, charred ramp vinaigrette and short grain rice
Baby Corn and Clam “Chowder”
Chinese peppercorns, watercress, scallion
Fried Garlic and Spinach “Tartare”
French mustard, shiitakes, parsley and frisee
Berry Patch Tuscan Kale Salad
carrot and sour cream vinaigrette, trail mix, popped amaranth
Salad of Daikon, Cucumber and Broccoli Hearts
sesame and peanut butter dressing, scallions
Small Plates
10.
Spring Rolls of Braised Montauk Squid and Pork Sausage
pineapple and chili vinegar, Alsatian mustard
Chickpea and Eggplant Soup
couscous, lemon and olive oil
Charcuterie
- one 15. two 18. three
BBQ Rabbit Sausage, fiddleheads Trout Mousse, horseradish
Warm Goat Cheese and Beet “Rillette”, mango Chopped Duck Liver Pate, walnuts
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaghetti, sweet pea, Crowdie and pistachio pesto, pea shoots
Orecchiette, pancetta, kale, lentils, “canned tomatoes”, pecorino
Carrot cavatelli, brown butter, parsley, braised rabbit, seeds and farro
Large Plates
26.
Slow Poached Breast of Vermont Chicken
melted French cabbage, purple carrot puree, herbs and fennel
Seared Long Island Bluefish
spicy mussels, tomato-bacon brodo, peas and sweet potato
Roasted Washington State Steelhead
crimini mushroom, grapes, buttered matzo, horseradish, watercress
Vaguely Asian Marinated Skirt Steak
fried rice, broccoli, red pepper, peanuts and celery
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