Dinner Menu

Friday, October 24th, 2014

Leaves and Vegetables

12.

Matty’s Beets

verjus, plum, apple, walnuts, toasted oats and sour cream

Woven Roots Young Greens

feta cheese, pomegranate jewels, pumpkin seeds, grenache vinaigrette

Hudson Valley Poached Pear and Arugula

smoked onion vinaigrette, blue cheese and currants

Roasted Young Cabbage and Japanese Turnips

cider braised rabbit, mustard seed

 

 

Small Plates

10.

Fried Catfish Tacos

salsa verde, pickled jalapeno, slaw, “taco sauce”

Swordfish Salad

pine nut pesto, toasts and sundried tomato

Butternut Squash Fritters

whipped goat cheese, bourbon, vanilla, pear, orange and pecans

Berry Patch Fried Green Tomatoes

pickled aioli, shallots and dressed greens

Seared Tatsoi

white kimchi, sesame vinaigrette , sticky rice

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Orrechiette, acorn squash, brown butter, Swiss chard, chipotle, scallion

Pizzichi di Farro, merguez sausage, olives, yogurt and harissa

 

Large Plates

26.

Confit of Line Caught Hake

sunchoke puree, green lentils, whole grain mustard, dill, Ritz and braised escarole

Poached Curry Brined Turkey Tender

“cream of” farro and whey, raisin-onion chutney, cauliflowers, broccoli

Pan Roasted Pork Loin

grits, roasted carrots, pablano jam braised collard greens

 

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