Dinner Menu

Thursday, January 29th, 2015

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Leaves and Vegetables

12.

Apple and Frisee

hazelnuts, chamomile, brie, cranberries, grains of paradise

Roasted Sweet Potato and Pear

sour chevre, walnuts, raisins, maple brown butter

Baby Head Lettuces and Radishes

creamy chervil vinaigrette, red onion, seeds and broken bread

East Side Kings Fried Beets

sticky rice, togarashi, ginger, mayo

 

Small Plates

Seared Pork Belly

honey “hoisin,” pineapple soy, cabbage

Goat and Beef Chili Taco

almond romesco, bodega jalapeno and slaw

Pork Rillette and Pheasant Terrine

mustard, pickles, toast and jam

Fish Chowder

corn from the freezer and crumble fries

Spicy Ragout of Braised Chicken

pozole, pumpkin seeds, peanut, slow poached egg

Sourdough toasts (3.)

 

Pasta

15./22.

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

Pizzichi di Farro, braised beef, button mushrooms, sour cream and onion

Orrechiette, spicy Italian sausage, green olives, Swiss chard, white beans, Maggie’s rind reserve

 

Large Plates

26.

Pan Roasted Arctic Char

pea – yogurt puree, carrots, toasted pine nuts and heirloom beans

Seared NEFF Tri-Tip Steak

fried potatoes, chipotle and tortilla “hollandaise”, melted onions

Schnitzel of Misty Knoll Chicken Thigh

cheddar grits, warm spinach and hot sauce

Spicy Beef “Po-Boy”

aioli, store bought tater tots, bacon and blue cheese (20.)

 

 

 

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