Dinner Menu

Friday, June 5th, 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 Tartare

garlic creamed farro, pickled red onions, arugula

Blanched Snap Peas and Pea Shoots

horseradish, breakfast radish, salt and pepper crumbs

Overmeade Roasted Asparagus

Monterey chevre, sunflower seed and bitter green pesto

Fried Confit Ribs

Walker street rhubarb braised collard greens, quince glaze

Carrot “Carnitas”

pumpkin seeds, salsa verde, cilantro

Pork Fried Rice Croquettes

soy jus, baby corn, bamboo, burnt onion oil, Szechuan peppercorn

Curried Bluefish 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

Fried Skate Wing

hot sauce mayonaise, burdock, preserved egg yolk and spinach

Pan Seared Trout Filet

fava bean puree, lemon, roasted garlic, smoked trout belly, more beans

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