Dinner Menu

Wednesday, March 18th, 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, cilantro, jalapeno, almond romesco

Slow Roasted Parsnip

espresso emulsion, puffed amaranth, orange, pecan and coco soil

Marinated and Poached Baby Carrot

sweet pea and cream cheese mousse, chili flake gremolata, pea shoots

 

 

Small Plates

10.

Chicken Rangoon

pineapple sweet and sour, cabbage, scallions, sesame seeds

Slow Poached Mill River Farm Egg

tomato jam, duck sausage, olives, parmesan

Chicken Wing and Rice Croquettes

spicy carrot puree, shaved celery and blue cheese

Pork Rillette

mustard, 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 and pepperoncinis

 

 

Large Plates

26.

Leg of Duck Confit

lentils, shaved Brussels sprouts, mustard, apple and bitter greens

Six Mates Shrimp n’ Grits

stewed collard greens, cornbread, spicy black beans

Farm Raised Steelhead Trout

fennel and celery root, quinoa, capers, escarole, peas from the freezer

Braised NEFF Beef

rutabaga and Swiss cheese puree, broccoli, pickled onion

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo

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