Dinner Menu

Wednesday, January 28th, 2015

 

Leaves and Vegetables

12.

Dad’s Apple Salad

hazelnuts, peanuts, raisins, fried sage and Sugarhouse maple

Roasted Sweet Potato and Brown Butter

sour chevre, frisse, cranberry, walnut

Beets and Lettuces

creamy chervil vinaigrette, red onion, seeds and broken crostini

Pheasant Terrine and Pork Rillette

mustard, pickles, toasts and jam

 

Small Plates

 

Seared Pork Belly

generic iceberg lettuce, bacon, blue cheese, radish and black pepper

Goat and Beef Chili Taco

almond romesco, bodega jalapeno and slaw

Celeriac and Sweet Orange Soup

smoked orange peel, black pepper, garlic confit

 

Fish Chowder

corn from the freezer and crumble fries

Spicy Ragout of Braised Chicken

pozole, pumpkin seeds, peanut, rice, slow poached egg

Sourdough toasts (3.)

 

Pasta

15./22.

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

Pizzichi di Farro, braised beef, button mushrooms, sour cream and onion

Orrechiette, spicy Italian sausage, green olives, Swiss chard, Maggie’s rind reserve

 

Large Plates

26.

Pan Roasted Arctic Char

pea – yogurt puree, carrots, toasted pine nuts and baby lima beans

Seared NEFF Tri-Tip Steak

fried potatoes, chipotle and tortilla “hollandaise”, melted onions

Vinegar Braised Duck Leg

cheddar grits, warm spinach, hot sauce

Asian Beef “Po-Boy”

aioli, store bought tater tots and sushi style pickled daikon (20.)

 

 

 

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