Dinner Menu

Thursday, June 4th, 2015

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To Begin

12.

Chopped and Charred Salad of Berry Patch Joi Choi

black radish, avocado and iceberg emulsion, tahini, cucumber, bonito

Confit of Portobello Mushroom

farro, pickled red onions, toasted garlic – creamed spinach, rye

Blanched Snap Peas and Pea Shoots

horseradish, breakfast radish, salt and pepper crumbs

Overmeade Roasted Asparagus

Monterey chevre, sunflower seed and bitter green pesto

Seared NEFF Pork Belly

Walker street rhubarb braised collard greens, quince jam

Carrot “Carnitas”

pumpkin seeds, salsa verde, cilantro

“Pork Fried Rice”

soy jus, baby corn, bamboo, burnt onions, Szechuan peppercorn

Curried Blue Fish Mousse

capers, sultanas, cauliflower, coconut, spicy mussels, toasts

Chili and Garlic Sausage Empanada

sour cream, potato and summer slaw

Semolina toasts (3.)                Greens with vinaigrette (8.)

To Continue

24.

NEFF Flank Steak

Yukons, green beans, lentils, barley, button mushrooms, roasted onions

Roasted Breast of Quail

shrimp, cornbread and tasso stuffing, pepper jam, fried dirty rice, red eye

Seared “Scallop” of Monkfish

white bean and fava spring “cassoulet,” arugula, orange

Schnitzel of Veal

braised mustard greens, agnolotti, fried egg, caper, tarragon and lemon

Pasta

15./22

Pizzichi di Farro, roasted curly kale pesto, pancetta and pecorino

Penne, roasted tomato, Parmesan, ricotta and EVOO

Tagliatelle, NEFF beef Bolognese

 

 

Menu Tastings:

Four Course, 55. per person

Five Courses, 65. per person

 

 

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.

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