Dinner Menu

Friday, February 20th, 2015

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Leaves and Vegetables

12.

Daikon Radish Salad

herbs, coconut milk, Thai flavors, chilis and crunchy noodles

Young Lettuces and Grapefruit

creamy basil vinaigrette, poppy, nigella and puffed amaranth

Dad’s Apple salad

peanuts, hazelnuts, maple, sage, currants

Mississippi Sweet Potato and Chourico

pumpkin seeds, jicama, chipotle, lime

Slow Roasted Parsnip

celeries, pear, white chocolate, walnut granola, orange and frisee

Sourdough toasts (3.)

 

Small Plates

10.

Almond Romesco Braised Beef Tacos

slaw, bodega jalapeno and more romesco

Foie Gras Mousse

ice cider emulsion, peppered apples and candied shallot (15.)

Pickled Rock Shrimp “Cocktail”

horseradish, tomato jam, tobiko, parsley, cucumber, fried rye croutons

Peppered Pate of Trout

pickles and toasts

 

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Pizzichi di Farro, ground veal, artichoke verde, button mushrooms, pickled onion, arugula

 

Orrechiette, pork, white beans, feta, garlic crumbs, green olives

 

 

Large Plates

26.

 

Rhode Island Pollock “Chowder”

quinoa, organic corn from the freezer, bacon and Up-land Cress

Sauteed Six Mates Shrimp

slow cooked grits, Cholula and bitter greens

Apple and Coriander Brined Turkey Tender

celeriac and cranberry puree, black pepper, cauliflower, fennel, herbs, more apple

Seared Creek Stone Butcher’s Steak

roasted garlic, potatoes, broccoli, paprika and fermented jalapeno

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