Dinner Menu

Saturday, January 31st, 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 maple, walnuts, raisins, quinoa, brown butter

Baby Head Lettuces and Radishes

chervil vinaigrette, red onion, seeds and broken bread

Fried Beets Inspired by the East Side Kings

sticky rice, togarashi and mayo

 

 

Small Plates

Seared Pork Belly

chipotle and tortilla emulsion, corn and melted onions

Goat and Bean Tacos

almond romesco, taco sauce, bodega jalapeno and slaw

Pork Rillette

mustard, pickles, toast and jam

Confit of Chicken Wing Croquettes

pineapple soy, broccoli, sesame and honey “hoisin”

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, braised chicken, white beans, peanuts and pumpkin seeds

 

 

Large Plates

26.

Pan Roasted Arctic Char

carrots, heirloom beans, pine nut and sweet pea puree

Poached Sweetbreads

crispy potatoes, mustard, white wine, bitter greens

Braised Pork Butt

cheddar grits, warm spinach, hot sauce

Vinegar and Quince Braised Duck Leg

celery root, orange, green lentils, roasted mushrooms, Swiss chard

Crispy Brick House Pork Po’ Boy

lemon aioli, iceberg lettuce, pickled onions and tater tots (18.)

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