Dinner Menu

Saturday, October 11th, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets and Carrots

pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill

Cauliflower and Japanese Turnip Salad

sweet shallots, currants, pomegranate, herbs, cucumber and citrus

Warm Kale Salad

soft poached egg, salt cod, fried potatoes, smoked onion vinaigrette

 

Small Plates

10.

Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Fried Berry Patch Green Tomatoes

melted cheddar, poblano, chipotle aioli and toast

Butternut Squash Fritters

whipped goat cheese, bourbon, vanilla, pear, orange and almonds

Veloute of Celeries

Arctic char, mussels, radish and sunchokes

Poached Koch Farm Turkey Tender

sauerkraut and fermented pear puree and mustards

Black Pepper Trout Mousse

mustards, toasts and pickles

Semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO

Linguini, acorn squash, walnuts, button mushrooms and sage

Pizzichi di Farro, braised beef, paprika and pepperoncini

 

Large Plates

26.

Sautéed Line Caught Sword Fish

bell pepper broth, French navy beans, spinach and fennel

 

Pan Roasted Pork Loin

polenta, stewed tomatoes, rosemary and Italian broccoli

Braised NEFF Beef

spicy radish and carrot puree, turnip greens, sweet onions and crème fraiche

 

 

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