Dinner Menu

Friday, June 26th, 2015

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Summer Prix Fixe

Three Course  45.

Four Course 55.

Five Course 65.

 

 

To Begin

Chilled Avocado “Veloute”, chicken salad, jalapeno, crumbled nachos and crema

Strawberries. Radish and Spinach, Maple Brook mozzarella, buttermilk, basil, black pepper, farro

Braised Kale Salad, pancetta, roasted shallot, garlic scapes, Eleven Brothers goat tomme

 

Overmeade Marinated Asparagus, bonito aioli, Jonah crab, crumbled egg, butter crumbs, chervil pistou

Watermelon and Fennel Salad, fried Halloumi, pickled rind, oregano, poppy seeds

Warm Salad of Dandelion Greens, Bone Marrow, toast, slow poached egg, Parmesan, roasted tomato

Pete’s Greens, creamed nigella seed vinaigrette, dill pickled green strawberries, popped amaranth

Cricket Creek Veal Agnolotti, zucchini puree, caper, raisin, sun dried tomato, chilies and saffron

Seafood Charcuterie

pick one, two or all three

Trout and horseradish mousse       

Shad roe and pancetta pate            

Swordfish rillettes

To Continue

Misty Knoll Chicken Thigh, Leahey bacon, creamed barley, asparagus, salad turnips, frisee

Fried Pollock, salt cod, pea and potato “hash”, butter lettuce, green goddess and pickled mussels

Seared NEFF Butchers Steak, smoked quinoa, BBQ’d beef jam, kohlrabi, scallions

Spaghetti, shaved summer squash, garlic scape, pine nut and green olive pesto, Parmesan

Papperdelle, Italian sausage, Swiss chard and pepperoncinis

Sweet

 

Nectarine and Yogurt Panna Cotta, ginger, stone fruit jam, oat and graham crumble

Warm Crumbled Corn Bread, rhubarb jam, strawberries, jalapeno ice cream and toasted corn flakes

Almond Cake, lemon curd, candied cherries, whipped cream and a chocolate truffle

 

Chef/Owner Bjorn Somlo                        

Chef de Cuisine Raymond Stalker

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.