Dinner Menu

Friday, October 3rd, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets

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

Warm Kale Salad

French navy beans, Havarti, slow poached egg and ham

Late Harvest Compressed Melons

watercress, feta, cucumber, Gruner soaked red grapes, kombucha and sunflower seeds

 

 

Small Plates

10.

Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Steamed PEI Mussels

coconut milk, cilantro, chilies and pineapple vinegar

Seared Broccoli and Tatsoi

sesame, pickled yellow broad beans, scallion and shiitakes

Butternut Squash Fritters

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

Curried Pork Terrine

cauliflower puree and pickles, lima beans

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Pizzichi di Farro, ground lamb ragout, cumin, green olive and yogurt

 

 

Large Plates

26.

Sautéed Arctic Char

chipotle crema, spinach and Barefoot Farm potatoes

 

Pan Roasted Veal Flank

garlic emulsion, carrots, pickled mustard seeds and arugula

Braised NEFF Beef

roasted sweet potato puree, red onion, Italian broccoli and crème fraiche

Black Bean Veggie Burger and Soup

almond romesco, young lettuces, with or without pork carnitas (15.)

 

 

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