Dinner Menu

Thursday, March 19th, 2015

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Leaves and Vegetables

12.

 

Dad’s Apple Salad

peanuts, hazelnuts, Sugarhouse maple, sage, raisins

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, romesco, jicama, cilantro, pumpkin seeds

Slow Poached Mill River Farm Egg

schmaltz roasted button mushrooms, braised chicken leg, 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

Misty Knoll Chicken Thigh Shnitzel

collard greens, tomato and bacon jam, crispy potatoes, corn

Farm Raised Steelhead Trout

celery root and milk puree, quinoa, lemon, capers, 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