Dinner Menu

Thursday, September 25th, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets

pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill

Pete’s Elderly Arugula

marinated button mushrooms, parmesan, green olive and pine nut toast, chives

Young Greens

red wine poached plums, elderberry-poppy vinaigrette, feta and walnuts

 

Small Plates

10.

Spicy Collard Greens and Corn Tacos

almond romesco, jalapeno slaw

Eggplant and Fresh Tomato Soup

roasted cauliflower, zha’atar and lima beans

Corn Chowder232

fried tortilla and pickled hot peppers

Crispy Shiitake Mushrooms

sesame, pickled yellow broad beans, scallion and miso emulsion

Kimchi and Beef Meatballs

more kimchi, peanuts, cilantro

Butternut Squash Fritters

whipped goat cheese, Bourbon, vanilla, pear, orange, almonds

Slow Poached Farm Egg

bacon, cockles, Barefoot Farm potatoes, celery and chervil

Semolina toasts (3.)

 

Pasta

15./22.

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

Orecchiette, pork sausage, Swiss chard, black olives and pepperoncini

Linguini, summer squash “carbonara”, kale, black pepper and corn

 

Large Plates

26.

Steamed Pollock

lemon and brown butter “cassoulet”, radish, ritz and shaved fennel

Turkey and “Dumplings”

cornbread, chipotle crema, black beans, sweet red peppers

 

Braised NEFF Beef

roasted carrot puree, pearl onion, Italian broccoli and crème fraiche

 

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