Dinner Menu

Wednesday, April 1st, 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, cress, pea shoots

Berry Patch Kale Salad

pickled red cabbage, currants, walnuts, amaranth and EVOO

 

 

Small Plates

10.

Pork Wontons

sweet and sour pork dashi, radish, cilantro

Chickpea Falafel

feta, cucumber, charred eggplant, yogurt and bulgur wheat

Brined Six Mate Shrimp

bacon and tomato jam, horseradish, herbs and celery

Button Mushroom and Berle Crowdie Crepe

braised chicken jus and more mushrooms

Slow Poached Mill River Farm Egg

green beans, frisee, mustard, sherry vinegar, fried onions

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, roasted and fried mushrooms, fennel

Seared Icelandic Haddock

fried potatoes, salt cod and not very local corn chowder, chicory, lemon

Pan Roasted Butcher’s Steak

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