Dinner Menu

Tuesday, October 14th, 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

Cauliflower and Japanese Turnip Salad

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

Warm Kale and Sunchoke Salad

feta, potato, smoked onion, sun dried tomato and a slow poached egg

 

 

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 pumpkin seeds

“Chili” of Eggplant and Chickpeas

Leahey yogurt, cumin and green olives

Steamed P.E.I. Mussels

coconut milk, pineapple vinegar and spicy carrots

Black Pepper Trout Mousse

mustard, toasts and pickles

Semolina toasts (3.)                Celeries veloute, rock shrimp (10.)

 

 

Pasta

15./22.

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

Linguini, acorn squash, walnuts, and sage

Pizzichi di Farro, pork sausage, black olives, greens and pepperoncini

Spaetzle, spicy braised beef, button mushrooms, garlic

 

 

Large Plates

26.

Sautéed Line Caught Swordfish

red pepper broth, French navy beans, spinach

Poached Koch Farm Turkey Tender

sauerkraut puree, fermented pear, roasted potatoes, pickled mustard seed and caraway

Brined and Roasted Loin of NEFF Pork

polenta, stewed tomato, mustard greens, ham and broccoli

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.