Dinner Menu
Friday, May 8th, 2015
Leaves and Vegetables
12.
Button Mushroom and Slow Poached Egg
peas, charred ramp vinaigrette, chives and bulgur wheat
Shad Roe and Clam “Chowder”
Chinese peppercorns, watercress, fried potato, baby corn
Fried Garlic and Spinach “Tartare”
French mustard, shiitakes and frisee
Berry Patch Tuscan Kale Salad
carrot and sour cream vinaigrette, raisins, pecans, 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, ramp aioli Trout Mousse, pickled lettuces
Warm Goat Cheese and Beet “Rillette”, mango Chopped Duck Liver Pate, pickled egg
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaghetti, sweet pea, Crowdie and pistachio pesto, Ryan Terrace greens
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
curried rice, pickled shrimp, peppers, celery and peanuts
Seared Long Island Bluefish
spicy mussels, tomato-bacon brodo and sweet potato
Roasted Washington State Steelhead
crimini mushroom, grapes, buttered matzo, horseradish, watercress
Creekstone Butcher’s Steak
green olive and citrus, white beans, broccoli, portabella
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