Dinner Menu

Friday, March 20th, 2015

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Leaves and Vegetables

12.

Dad’s Apple Salad

peanuts, hazelnuts, Sugarhouse maple, sage, raisins

Slow Roasted Parsnip

espresso emulsion, orange, pecan and coco soil

Marinated and Poached Baby Carrot

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

Red Beet, Leek and Millet “Risotto”

red wine and arugula

Young Artisanal Lettuces

creamy blue cheese and puffed amaranth

 

 

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

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, duck sausage, olives, sundried tomatoes, rosemary and pistachios

 

 

Large Plates

26.

Poached Koch Farm Turkey Tender

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

Misty Knoll Chicken Thigh Shnitzel

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

Icelandic Cod Filet

celery root and horseradish broth, quinoa, fennel, 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