Dinner Menu

Wednesday, March 11th, 2015

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Leaves and Vegetables

12.

Dad’s Apple Salad

peanuts, hazelnuts, Sugarhouse maple, sage, currants

Mississippi Sweet Potato and Chorizo

jicama, lime, jalapeno, almond romesco

Slow Roasted Parsnip

espresso emulsion, puffed amaranth, orange, pecan, cress

 

Small Plates

10.

Swordfish Cake

fennel, white beans, giardiniera

Red Beet, Leek and Millet Risotto

pistachio, horseradish, red wine and arugula

Chickpea Panisse “Poutine”

olives, duck sausage, Maggie’s Reserve, slow poached Mill River egg

Chicken Wing and Rice Croquettes

spicy carrot puree, shaved celery and blue cheese

Pork Rillette

mostarda, pickles and toast

Semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Mustard spaetzle, braised pork and cabbages

Orrechiette, cauliflower “mac + cheese” and onion crumb

Pizzichi di Farro, braised beef, Swiss cheese, chilies and scallions

 

 

Large Plates

26.

Fried NEFF Pork Chop (fatty)

stewed cabbage, currants, apple and bitter greens

Leg of Duck Confit

lentils, shaved Brussels sprouts, mustard and frisee

Pan Roasted Misty Knoll Chicken Breast

slow cooked grits, black beans, collard greens and corn from the freezer

Farm Raised Steelhead Trout

smoked celery root, quinoa, escarole and broccoli

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