Dinner Menu

Friday, March 13th, 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, micro greens

 

Small Plates

10.

Swordfish Cake

fennel, white beans, giardiniera

“Risotto” of Red Beet, Leek and Millet

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, kale, chilies, sour cream and scallions

 

Large Plates

26.

Leg of Duck Confit

lentils, shaved Brussels sprouts, mustard, apple and frisee

Pan Roasted Misty Knoll Chicken Breast

grit “creamed” corn, black beans and pepperoncini

Farm Raised Steelhead Trout

smoked celery root, quinoa, capers, brown butter, escarole, peas from the freezer

Braised NEFF Beef

rutabaga and Swiss cheese puree, broccoli, pickled onion

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