Dinner Menu

Tuesday, March 31st, 2015

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Leaves and Vegetables

12.

Broccoli, Leek and Millet Risotto

smoked gouda, pickled onions and buttered Ritz

Marinated Young Rainbow Carrots

miso emulsion, sesame seeds, watercress, pea shoots

Green Beans and Frisee

fried onions, sour cream, dill, walnuts and black pepper

 

 

Small Plates

10.

Pork Wontons

sweet and sour pork dashi, radish, cilantro

Salad of Maine Lamb and Whipped Feta

chickpea falafel, cucumber, charred eggplant and bulgur wheat

Braised NEFF Pork Tacos

slaw, bodega jalapenos

Button Mushroom and Berle Crowdie Crepe

braised chicken jus, salsa verde, more mushrooms

Swedish Turnip and Swiss Cheese Fritter

roasted vegetable jus, curly kale and pickled cabbage

Toast of Smoky Poached Steelhead

lettuces and pickles

Semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Cream cheese cavatelli, sweet pea and mint pesto, ham, more peas

Spaghetti, “mac + cheese” of cauliflower gratin, garlic crumbs

Pizzichi di Farro, pork sausage, white beans and spinach

 

 

Large Plates

26.

Koch Farm Turkey Tender

steamed rice, carrots, chervil, mushrooms and fennel

Six Mates Shrimp

slow cooked grits, salt cod and not very local corn chowder, crumble fries

Pan Roasted Butcher’s Steak

broccoli, Brussels sprouts, green onion emulsion, greens

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