Dinner Menu

Friday, April 10th, 2015

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Leaves and Vegetables

12.

Green Beans and a Slow Poached Farm Egg

frisee and fried onions

Berry Patch Kale Salad

pickled red cabbage, currants, pecans, amaranth and EVOO

Swedish Turnip Latke

mustard, apple, sour cream and walnuts

 

Small Plates

10.

White Miso and Millet “Risotto”

pickled carrots, peanuts, scallions

Chickpea Falafel

feta, cucumber, charred eggplant, yogurt and bulgur wheat

Roasted Chicken and Schmaltz Sausage Tea Sandwich

crust off store bought white bread, onions and aioli

Brined Rock Shrimp

bacon and tomato jam, horseradish, herbs and celery

Salsa Braised Pork Tacos

almond romesco, bodega jalapeno and slaw

Button Mushroom and Berle Crowdie “Blintz”

burnt vegetable jus, parsley salsa verde and pistachio

“Curds and Whey”

red wine, Parmesan and whey brodo, fresh cheese, hazelnuts and toast

Semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Shells, cauliflower “mac n’ cheese” and garlic crumbs

Spaghetti, spicy Italian sausage, sundried tomatoes, kale and Maggie’s reserve

Pizzichi di Farro, poached Haddock, smoked caper, mustard, corn from the freezer

 

Large Plates

26.

“Tea Stained” Misty Knoll Chicken Breast

steamed rice, sauteed cabbage, broccoli, mushrooms

Seared Icelandic Cod

roasted potatoes, caramelized onion and celery broth, chicory, lemon, carrots

Marinated Round of Domestic Lamb

couscous, cumin, parsley, orange and fennel

 

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