Dinner Menu

Saturday, October 18th, 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

Japanese Turnip and Arugula Salad

sweet shallots, currants, thyme, parsley

Warm Spinach and Sunchoke Salad

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

 

Small Plates

10.

Pork Carnitas Tacos

salsa verde, pickled 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

Seared Broccoli

sesame vinaigrette, shitakes and 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

 

 

Large Plates

26.

Sautéed Sea Trout

smoked trout belly and celeriac emulsion and roasted broccoli

Pan Fried Catfish

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

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.