Dinner Menu

Saturday, December 27th, 2014

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Leaves and Vegetables

12.

Warm Shaved Brussels Sprouts

bacon, blue cheese, garlic crumbs, slow poached egg

Frisee and Grapefruit

vanilla, ginger and walnuts

 

 

Charcuterie

  1. each 18. all three

Black Pepper Trout Mousse              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

“Pimento Cheese” and Potato Tacos

cumin, green olive, iceberg, cilantro and jalapeno

Cauliflower Soup

French onion butter

Turkey Nuggets

peppered gravy and cranberry

Sourdough toasts (3.)

 

 

Pasta

15./22.

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

Spaghetti, spicy braised NEFF beef

Orrechiette, eggplant, buttermilk, fried garlic, cauliflower and Pecorino

 

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 East Coast Skate

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

Misty Knoll Chicken Breast

potato, 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