Dinner Menu

Thursday, May 22nd, 2014

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Shoots and Leaves

12.

Marinated Lenox Asparagus

chilled mussels, roasted shallot emulsion, saltines

Warm Bisque

slow poached farm egg, brown butter and popcorn, curry

Roasted Overmeade Asparagus

baked Rawson Brook chevre, watercress and pistachio pesto

 

“Massaged” Berry Patch Kale

grapes, feta, pumpkin seeds, mint and yogurt

 

Organic Green Leaf Caesar

green olives, crushed potato chips and pickles

Small Plates

10.

Spicy Carrot Soup

green chili cream

Seared Pork Rillettes

maple, pickles, mustard and lentils

Beef Tongue Chili

crispy tortilla, queso blanco, black pepper

Farm Raised Trout Pate

watercress, ramp, rye and cucumber

 

Chicken Liver Parfait

warm blueberry and ginger jam, toasts

semolina toasts (3.)

 

Pasta

15./22.

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

Linguini, button mushroom crema, Swiss chard and duck

Cheddar dumplings, asparagus, pepperoncini, spinach and speck

 

Large Plates

26.

Pan Roasted Hake

potato puree, porcini, fava bean, peas and minted lettuces

Breast of Misty Knoll Chicken

farro, cauliflower, black olives, artichoke and pine nut puree

Chorizo Braised NEFF Pork Belly

 jalapeno, clams, dressed cabbage, scallion, almond romesco and rice

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