Dinner Menu

Wednesday, October 8th, 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

Seared Jerusalem Artichokes, Radish and Broccoli

sesame, pickled yellow broad beans, cucumber and shiitakes

Jenn’s Arugula

feta, pumpkin seeds, grapes, pomegranate and poppy

 

Small Plates

10.

Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Button Mushroom Soup

marsala wine, walnuts, farro, lemon, roasted garlic

Butternut Squash Fritters

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

“Veloute” of Sauerkraut

hot dog, mustard seed, leeks and caraway

Curried Pork Terrine

cauliflower puree and pickles

Chicken Liver Mousse

mustards, toasts and pickled plums

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Pizzichi di Farro, ground lamb ragout, cumin, eggplant, olives and yogurt

Spaetzle, braised beef, paprika and pepperoncini

 

Large Plates

26.

Sautéed Farm Raised Trout

tatsoi, Barefoot potatoes, watercress pistou, shiso, pickled rock shrimp, mussels

 

Braised Neff Beef

polenta, turnip greens, crème fraiche and sweet onion

Citrus and Pepper Marinated Koch Farm Turkey Tender

carrots, sweet chili, black beans and cornbread

 

 

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