Dinner Menu

Saturday, February 7th, 2015

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Leaves and Vegetables

12.

Apple and Chevre

Spanish almonds, chamomile, cranberries, grains of paradise

Roasted Sweet Potato and Pear

sour maple, walnuts, raisins, brown butter

Young Head Lettuces and Radishes

chervil vinaigrette, red onion, seeds and broken bread

Fried Beets Inspired by the East Side Kings

herbs, spicy rice, togarashi and mayo

Organic Carrot Tart

horseradish, rye, smoke, Steelhead mousse, millet, watercress and tobiko

 

Roasted Parsnip

burnt shallot puree, parsley, pine nuts, Parmesan

 

Small Plates

10.

 

Tasting of Pork

crispy Brick House tete, jowl rillettes, belly, mustard and jam

Goat Barbacoa Tacos

almond romesco, bodega jalapeno and slaw

Rice and Chicken Wing Confit Croquettes

pineapple, sesame and broccoli

Braised Beef Chili

toasted cumin, cilantro, tortilla

Sourdough toasts (3.)

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Masa Spaetzle, chicken, hominy, peanuts and pumpkin seeds

Radiatori, “nacho” mac + cheese, hot sauce, chilis, corn from the freezer

 

Large Plates

26.

 

Roasted Farm Trout

broccoli, Animal Farm buttermilk, quinoa, melted onions, cress

Red Wine Braised NEFF Pork

fried delicata squash, white bean stew, feta, olives and kale

Misty Knoll Chicken Breast

lentils, carrots, pickled onion, celery root and orange

 

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