Dinner Menu

Thursday, March 26th, 2015

 

Leaves and Vegetables

12.

Swedish Turnip and Swiss Fritter

chicken skin jus, curly kale and pickled cabbage

Broccoli, Leek and Millet Rissotto

smoked gouda, pickled onions and buttered Ritz

Slow Roasted Parsnip

espresso emulsion, orange, amaranth, pecan and coco soil

Warm Brussels Sprouts and Duck Confit

blue cheese, toasted hazelnuts, jicama

Green Bean and Frisee Salad

fried onions, sour cream, dill, sunflower seeds and black pepper

 

Small Plates

10.

Chicken and Almond Romesco Rangoon

black beans, cilantro, radish

Fried Mill River Farm Egg

schmaltz roasted button mushrooms, porcini, parsley, toasted parmesan

Toast of Smoke Poached Steelhead

young lettuces, pickles

Pork Rillette

mustard, chutney and toast

Semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Cream cheese Cavatelli, pea and mint pesto, ham and white beans

Spaghetti, cauliflower “mac + cheese” and garlic crumb

Pizzichi di Farro, braised beef, roasted garlic and scallion

 

Large Plates

26.

Poached Koch Farm Turkey Tender

smothered rice, chipotle, Berry Patch spinach

NEFF “Bacon” Pork Chop

lentils, mustard, apples, cabbage, currant, Lacinato kale

Six Mates Shrimp

slow cooked grits, spicy collard greens, corn and fried hominy

Coffee Rubbed Leg of Lamb

stewed tomatoes, falafel, dressed fennel, cucumber, apricot and herbs

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