Dinner Menu

Thursday, October 9th, 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

Seared Broccoli and Peanuts

sesame, pickled yellow broad beans, cucumber and shiitakes

Jenn’s Arugula

feta, pumpkin seeds, grapes, pomegranate and poppy

 

Small Plates

10.

Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Button Mushroom Soup

marsala wine, walnuts, farro, lemon, roasted garlic

Butternut Squash Fritters

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

Veloute of Celeries

smoky Arctic Char, mussels, radish and sunchokes

Poached Koch Farm Turkey Tender

sauerkraut and fermented pear puree and mustards

Chicken Liver Mousse

mustards, toasts and pickled plums

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Pizzichi di Farro, ground lamb ragout, cumin, eggplant, olives and yogurt

Linguini, braised beef, paprika and pepperoncini

 

Large Plates

26.

Sautéed Farm Raised Trout

tatsoi, Barefoot Farm potatoes, watercress pistou, shiso, pickled rock shrimp

 

Pan Roasted Pork Loin

polenta, stewed tomatoes, rosemary and Italian broccoli

Braised NEFF Beef

pickled pepper and black eyed pea 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