Dinner Menu

Tuesday, September 30th, 2014

Leaves and Vegetables

12.

Woven Roots Roasted Beets

pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill

Pete’s Elderly Arugula

marinated button mushrooms, Parmesan, green olive toast

Late Harvest Compressed Melons

watercress, feta, cucumber, Gruner soaked red grapes, kombucha and sunflower seeds

 

 

Small Plates

10.

Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Celery Root Bisque

saffron, rock shrimp, chive

Seared Broccoli and Tatsoi

sesame, pickled yellow broad beans, scallion and shiitakes

Butternut Squash Fritters

whipped goat cheese, Bourbon, vanilla, pear, orange and almonds

Ham, Egg and Cheese

smoky ham, Havarti, sourdough and mustard aioli

Semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO

Orecchiette, eggplant cream, fennel, sweet peppers, Pecorino and sundrieds

Pizzichi di Farro, rabbit and veal ragout, braised mushrooms

 

 

Large Plates

26.

Sautéed Pollock

chipotle crema, spinach and Barefoot potatoes

 

Roasted Loin of New England Pork

creamed cabbage and leeks, red wine pickled prunes

Braised NEFF Beef

roasted sweet potato puree, red onion, Italian broccoli and crème fraiche

Black Bean Veggie Burger and Soup

almond romesco, young lettuces with or without pork carnitas (15.)

 

 

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.