Dinner Menu

Wednesday, November 12th, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets and Carrots

sour cream and tart red wine plum nage, pear, walnut

Broccoli and Radish

bacon, potato, black pepper, blue cheese and pickled shallot

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Delicata Squash and Young Greens

pumpkin seeds, feta, grapefruit, saba

 

Small Plates

10.

New Zealand Venison and Pork Rillette

fennel chutney, rhubarb jam, tamarind mustard

Butternut Squash Fritters

pumpkin and almond romesco, black beans, jalapeno crema, cilantro and lime

Poached Whitefish Salad

salsa verde, cornichon, aged salted daikon, caper, dark rye, pickled green tomato

Torched Terrine of Lamb Neck

horseradish, cabbage, caramelized onion

Leahey Milk Poached Cauliflower Soup

salt cod, brown butter, golden raisins

Petite Stew of Lamb Shank

lentils, parsley, fennel, apricot, yogurt

Semolina toasts (3.)

 

Pasta

15./22.

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

Pizzichi di Farro, braised spiced beef, nutmeg, black pepper, scallion, dates

Orrechiette, curried pumpkin, pork and carrot, crumbs

Linguini, braised veal, mascarpone, sunflower seed pesto, pecorino

 

Large Plates

26.

Roasted Brined Pork Loin

smoked orange and apple sauce, quinoa, arugula, thyme

Roasted Thigh of Duck Confit and Fried Chicken

kale, heirloom turnip, duck fat potatoes, mustard and spinach

Sautéed Flounder

spicy crawfish bisque, rice, celery root, squash and frisee

 

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