Dinner Menu

Sunday, March 22nd, 2015

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Leaves and Vegetables
12.

Slow Roasted Parsnip
espresso emulsion, orange, pecan, amaranth and coco soil

Red Beet, Leek and Millet “Risotto”
red wine and fennel

Brussels Sprouts and Jimica
arugula milk dressing, toasted hazelnuts, fried onions, duck confit

Small Plates
10.

Chicken Rangoon
almond romesco, black beans

Fried Mill River Farm Egg
schmaltz roasted button mushrooms, porcini, scallion, parmesan

Toast of Poached Steelhead Salad
young lettuces, pickles

Croquettes of Swedish Turnip and Swiss Cheese
burnt vegetable jus, cabbage and rye

Pork Rillette
mustard, chutney and toast

Semolina toasts (3.)

Pasta
15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Mustard spaetzle, braised pork and cabbages

Pizzichi di Farro, cauliflower “mac + cheese” and garlic crumb

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

Large Plates
26.

Poached Koch Farm Turkey Tender
lentils, mustard, apples, cabbage, currant

Misty Knoll Chicken Thigh Schnitzel
collard greens, tomato and bacon jam, crispy potatoes, corn

Icelandic Cod
celery root and horseradish broth, quinoa, celeriac, capers, peas from the freezer

NEFF Butcher’s Steak
broccoli “marrow” and rice, blue cheese, more broccoli

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