Dinner Menu

Wednesday, April 22nd, 2015

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Leaves and Vegetables

12.

 

Confit of Portabella Mushroom and Spinach

fried garlic, miso emulsion, sesame seeds and pickled carrots

Berry Patch Kale Salad

pickled red cabbage, currants, pecans, amaranth and EVOO

 

Marinated Eggplant and Piave

white beans, cubanelle peppers, pickled fennel and croutons

 

Beet Confit and First of the Season Chevre “Tartare”

mango, grains of paradise, sherry and frisee

Small Plates

10.

Slow Poached Farm Egg

millet and Parmesan porridge, peas, lemon, garlic oil

Tea Sandwich of Cod and Tobiko

crusts off store bought white bread, red onion, dill, cucumbers and aioli

Lamb Chili Taco

bodega jalapeno, cilantro chimichurri, cumin slaw

“Chopped” Chicken Liver Pate

walnuts, Manischewitz pickled egg, celery, mustards, toast

Semolina toasts (3.)

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

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

Cavatelli, arugula and orange zest pesto, carrots, basil

Orecchiette, spicy Italian sausage, mustard greens, maitake mushrooms

 

 

Large Plates

26.

Pan Roasted Farm Raised Trout

Granny Smith apple, cremini mushroom, horseradish, buttered matzo and pea shoots

NEFF Butcher’s Steak

green olive and mandarin emulsion, bulgur wheat, watercress, onion gastrique, feta

Fried Icelandic Cod

confit of baked potato and EVOO, smoked anchovy, capers, pickles

Roasted Chicken Thighs

curried yogurt, garlic, ginger, kale, anise and not local green beans

 

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