Dinner Menu

Friday, December 26th, 2014

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Leaves and Vegetables

12.

Warm Shaved Brussels Sprouts

bacon, pecan, apple, blue cheese, garlic crumbs

Belgian Endive

vanilla, ginger, grapefruit and walnuts

 

Charcuterie

  1. each 18. all three

Chicken Liver Pate                             Pheasant and Duck Terrine               Venison Rillettes

 

Small Plates

Pumpkin and Chipotle Fritters

almond romesco, pickled peppers and black beans

 

Watercress and Lemon “Chowder”

char, fingerlings, fennel and mussels

Lentil and Duck Soup

mustard, red wine vinegar, black pepper, pistachios

Cheesy Potato and NEFF Beef Taco

almond, chilies, shredded iceberg and jalapeno

Crispy Rice and Chicken Wing Croquettes

honey “hoisin”, red cabbage, sesame

Black Pepper Trout Mousse

horseradish, mustard and pickles

Sourdough toasts (3.)

 

Pasta

15./22.

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

Spaghetti, spicy braised NEFF beef

Orrechiette, braised rabbit, white beans and sundried tomatoes

 

Fusilli, celery root mac n’ cheese, crumbs

Large Plates

26.

Seared Butcher’s Steak

sweet onion puree, jasmine rice, sour orange, cabbages, cayenne, carrots

 

Pan Roasted Skate

celery root, leeks, endive, raisin, quinoa, caper and chive

Herb Cured Duck Confit

potatoes, winter squash, grains of paradise, button mushrooms, pickled onions

 

                           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