Dinner Menu

Wednesday, September 24th, 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 toast, chives

Young Greens

red wine poached plums, yogurt dressing, poppy, 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 Chowder

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

Fish Fritters

roasted garlic aioli

Slow Poached Farm Egg

bacon, clam and green bean stew, fingerlings 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”, leeks, black pepper and corn

 

Large Plates

26.

Pollock

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

Turkey and Dumplings

cornbread dumplings, chipotle crema, chives, black beans, sweet red pepper

 

Braised NEFF Beef

carrot puree, pearl onion, Italian broccoli

 

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.