Dinner Menu

Saturday, April 4th, 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, peanuts

Green Beans and Slow Poached Farm Egg

frisee, sherry, fried onions and potatoes

Berry Patch Kale Salad

pickled red cabbage, currants, walnuts, amaranth and EVOO

 

Small Plates

10.

Pork Wontons

pork dashi sweet and sour, radish, cilantro

Chickpea Falafel

feta, cucumber, charred eggplant, yogurt and bulgur wheat

Brined Rock Shrimp

bacon and tomato jam, horseradish, herbs and celery

Button Mushroom and Berle Crowdie “Blintz”

braised chicken jus and more mushrooms, salsa verde

Swordfish Confit Salad

Swedish turnip latke, apple, caper, burnt vegetable jus and sour cream

Semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Cream cheese cavatelli, sweet pea pesto, maitake mushrooms and more peas

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

Spaghetti, pork ragout, white beans and spinach

 

Large Plates

26.

Poached Misty Knoll Chicken Breast

steamed rice, herbs, beef jus, roasted and fried mushrooms, kale

Seared Icelandic Haddock

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

Marinated Round of Domestic Lamb

couscous, cumin, parsley, pistachio, 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