Dinner Menu

Friday, March 27th, 2015

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Leaves and Vegetables

12.

Swedish Turnip and Swiss Fritter

chicken skin jus, curly kale and pickled cabbage

Broccoli, Leek and Millet Risotto

smoked gouda, pickled onions and buttered Ritz

Slow Roasted Parsnip

espresso emulsion, orange, amaranth, pecan and coco soil

Marinated Carrots

miso emulsion, sesame seeds, burnt citrus salt

Green Bean and Artisan Lettuces Salad

fried onions, sour cream, dill, sunflower seeds and black pepper

 

Small Plates

10.

Chicken and Almond Romesco Rangoon

black beans, jicama, cilantro

Poached Mill River Farm Egg

schmaltz roasted button mushrooms, porcini, parsley, toasted parmesan

Toast of Smokey Poached Steelhead

frisee, pickles

Salt Cod and Not Very Local Corn Chowder

crumble fries and scallions

Semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Cream cheese Cavatelli, pea and mint pesto, ham and white beans

Spaghetti, cauliflower “mac + cheese” and garlic crumb

Pizzichi di Farro, braised beef and roasted garlic

 

Large Plates

26.

Poached Koch Farm Turkey Tender

smothered rice, chipotle, Berry Patch spinach, and feta cheese

Six Mates Shrimp

slow cooked grits, spicy collard greens and kale, fried hominy

Line Caught Swordfish

stewed tomatoes, falafel, dressed cucumber, apricot and herbs

Seared NEFF Butcher’s Steak

roasted potatoes, steak sauce, onions, Brussels and blue cheese

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