Dinner Menu

Saturday, July 18th, 2015

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Summer Prix Fixe

Three Course  45.                   Four Course 55.                      Five Course 65.

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Sugar Snaps from Lee, fried onions, Animal Farm buttermilk, bacon, pea shoots, dill

 Pete’s Cucumber and Berle Farm Yogurt Soup, mint oil, chard stem “carnitas”

Roasted Beefsteak Tomato, fennel, farro, pine nuts, basil and aged balsamic

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Woven Roots Carrots, orange, cumin, chili, collard greens and mussel vinaigrette

Trout Mousse, horseradish, toasts, beets, cauliflower, golden raisin, caper

 Grilled, Chilled and Pressed Big Eye Tuna, lemon, chives and Mill River micros

Fricassee of Button Mushrooms and Chanterelles, thyme, green garlic, lentils, barley and Crowdie

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Ricotta Cavatelli, parsley and sunflower seed pesto

Bone Marrow Braised Dandelion Greens, roasted tomato, slow poached egg and Parmesan

 Seared Vermont Quail, petite stew of smoked leg and cabbage, garlic scapes

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BBQ Roasted Beef, jalapeno, cornbread and sweet corn, marinated summer vegetables

 Steelhead Trout, shaved zucchini, herbs, black pepper, lemon, chickpeas and more zucchini

Orecchiette, pork sausage, pepperoncini, Swiss chard, green olives, Grana Padano

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Leahey Farm Yogurt Panna Cotta, mango “nage” and kaffir lime ice

 Almond Cake, baked strawberries and rhubarb, lemon, whipped cream

Frozen Peanut Butter Mousse, brownie, salted caramel ice cream, currant, whiskey and cracker jacks

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