Dinner Menu

Sunday, October 19th, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets and Young Greens

sour cream dressing, black pepper, apple, sunflower seeds and dill

Warm Spinach

smoked onion and mustard vinaigrette, slow poached egg, cheese toast

Roasted Young Cabbage and Japanese Turnips

cider braised rabbit, arugula

 

Small Plates

10.

Pork Carnitas Tacos

salsa verde, pickled jalapeno, slaw

Butternut Squash Fritters

whipped goat cheese, bourbon, vanilla, orange and walnuts

Swordfish Salad

caper, celeriac, parsley and sundried tomato

“Chili” of Eggplant and Chickpeas

Leahey yogurt, cumin and scallions

Seared Broccoli

sesame vinaigrette, peanut sauce

Chicken Liver and Shallot Pate

mustard, toasts and pickles

Semolina toasts (3.)                            Greens with vinaigrette (8.)

 

Pasta

15./22.

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

Orrechiette, braised beef, fresh cayenne pepper, garlic crumbs

Pizzichi di Farro, merguez sausage, olives, feta and harissa

Garlic Spaetzle, salt cod, celery root, broccoli stem and stirred egg

 

 

Large Plates

26.

Pan Fried Catfish

grits, braised kale, hot sauce, chopped rock shrimp

Brown Sugar Brined Pork Loin

bitter green pesto, Napa cabbage, wax peppers and Barefoot Farm potatoes

Poached Koch Farm Turkey Tender

“creamed” carrot, spinach, lentils and cranberry-ancho chutney

 

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