Dinner Menu

Friday, September 26th, 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 Arugulan

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

Late Harvest Compressed Melons

watercress, feta, cucumber, Gruner soaked red grapes, kombucha and sunflower seeds

 

 

Small Plates

10.

Pork Carnita Tacos

salsa verde, brined jalapeno, slaw

Eggplant and Fresh Tomato Soup

roasted cauliflower, zha’atar and lima beans

Seared Broccoli and Tatsoi

sesame, pickled yellow broad beans, scallion and shiitakes

Butternut Squash Fritters

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

Ham, Egg and Cheese

smoky ham, Havarti, sourdough and mustard aioli

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

Pan Seared Fluke

coconut rice porridge, citrus, ginger, cockles, kimchi, spicy pickles

 

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.