Dinner Menu

Saturday, April 25th, 2015

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Leaves and Vegetables

12.

 

Confit of Portabella Mushroom and Spinach

fried garlic, roasted scallion emulsion, sesame seeds and pickled carrots

Berry Patch Kale Salad

carrot juice and sour cream vinaigrette, pecans, apricots, raisins, amaranth

 

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

Chickpeas and Too Many Herbs

tomato vinaigrette, spiced yogurt, saffron, currants and bulgur

Small Plates

10.

Tea Sandwich of Cod, Shrimp and Tobiko

crusts off store bought white bread, red onion, radish and aioli

“Chopped” Chicken Liver Pate

walnuts, Manischewitz pickled egg, celery, mustards, toast

Marinated Squid, Peppers and Onions

couscous, capers, basil puree and paprika

Semolina toasts (3.)

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Campanelle, bitter greens, white fish, chopped clams, corn

Cavatelli, arugula and orange zest pesto and carrots

Orecchiette, spicy Italian sausage, kale, beech 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, lentils, watercress, onion gastrique, feta

Six Mates Shrimp and Pork Belly

dill pickled, thyme, king trumpets, peas, green beans and potatoes

Poached Chicken Breast and Thigh

savoy cabbage soubise, parsley, chives and anises

 

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