Dinner Menu

Sunday, January 11th, 2015

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Leaves and Vegetables

12.

 

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Warm Spaghetti Squash and Brown Butter

sour honey, endive, pear, walnuts and goat cheese

Late Season Berry Patch Lettuces

grapefruit, raisins, kombucha and pistachio brioche crumbs

Collard Greens “Tartare”

slow poached egg, roasted tomato, Parmesan, pine nuts and aged balsamic

 

 

Charcuterie

12./15./18.

Pheasant Terrine                   Black Pepper Trout Mousse             Foie Gras and Duck Rillette

 

 

Small Plates

Beech and King Trumpet Mushrooms

Nora Mill grits, mushroom broth, parsley and fried onions

Brined Pork Belly

peas from the freezer, chives, aioli, frisee and purple carrot

“Pimento Cheese” and Potato Tacos

cumin, green olive, iceberg, bodega jalapeno

Chopped Arctic Char “Gravlax”

dill, cucumber, buttered bun, fennel pollen, crushed chips and salmon roe

Sourdough toasts (3.)                         Toasted sesame seed hummus (10.)

 

 

Pasta

15./22.

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

Fusilli, spicy braised beef, scallions, seeds and yogurt

Pizzichi di Farro, rabbit sausage, mustard, turkey, parsnip, Robiola

 

 

Large Plates

26.

Braised Beef

smothered rice, mustard greens and fermented chilies

Seared Skate Wing

lentils, brown butter and turnip puree, Brussels sprouts, frisee and cucumber

Confit of Rhode Island Hake

lobster crema and millet porridge, smoked orange, shaved fennel, tarragon

 

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