Dinner Menu

Wednesday, January 21st, 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 – chevre, pickled endive and roasted pear

Seared Romaine

avocado and buttermilk dressing, fried plantains, lime, feta and tortilla

Generic Iceberg and Spanish Blue Cheese

bacon, radish, black pepper, crumble fries

 

Charcuterie

12./18.

Pheasant terrine                     Trout mousse                         Pork rillette

 

Small Plates

 

Seared Pork Belly

hominy pozole

Croquettes of Chicken Wing Confit

pineapple, chilies, soy, garlic and lettuces

 

Fried Skate Wing “Cake”

turnip puree, beet horseradish and shaved fennel

Chorizo and Egg Tacos

almond romesco, cilantro, slaw, bodega jalapeno

Spicy Stew of Braised Chicken

serrano, pumpkin seeds, peanut, rice, slow poached egg

Sourdough toasts (3.)

 

Pasta

15./22.

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

Fusilli, braised beef, button mushrooms, sour cream and scallion

Pizzichi di Farro, spicy Italian sausage, green olives, wilted spinach

 

Large Plates

26.

“Salsa” Braised Rhode Island Hake

corn from the freezer, poblano pepper, chopped rock shrimp

Breast of Misty Knoll Chicken

mushrooms, winter squash grits, peas

Almond Braised NEFF Beef

collard greens, carrots and sweet potato

 

                      

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