Dinner Menu

Tuesday, March 24th, 2015

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Leaves and Vegetables

12.

Slow Roasted Parsnip

espresso emulsion, orange, amaranth, pecan and coco soil

Red Beet, Leek and Millet “Risotto”

red wine, carrots and fennel

Warm Brussels Sprouts and Duck Confit

arugula milk dressing, toasted hazelnuts, jicama

 

 

Small Plates

10.

Chicken and Almond Romesco Rangoon

black beans, cilantro, radish

Fried Mill River Farm Egg

schmaltz roasted button mushrooms, porcini, parsley, toasted parmesan

Toast of Smoke Poached Steelhead

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

Orrechiette, 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

NEFF “Bacon” Pork Chop

creamy grits, hominy, collard greens, whey and corn

Six Mates Shrimp

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