Dinner Menu

Friday, October 17th, 2014

share this:

Leaves and Vegetables

12.

Woven Roots Roasted Beets and Young Greens

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

Cauliflower and Japanese Turnip Salad

sweet shallots, currants, herbs and citrus

Warm Kale and Sunchoke Salad

potato, smoked onion, white beans, mustard vinaigrette and a slow poached egg

 

Small Plates

10.

Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Fried Berry Patch Green Tomatoes

melted Havarti, 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 scallions

Broccoli and Peanut Salad

sesame vinaigrette, shitakes and tatsoi

Chicken Liver and Shallot Pate

mustard, toasts and pickles

Semolina toasts (3.)                            Trout mousse (10)

 

 

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

 

 

Large Plates

26.

Sautéed Sea Trout

potatoes, beets, sauerkraut puree, fermented pear and mustard seeds

Roasted Loin of New England Pork

grits, braised greens, hot sauce, chopped rock shrimp and ham

Braised NEFF Beef

lentils, broccoli, arugula and carrot puree

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.