Dinner Menu

Wednesday, February 25th, 2015

Leaves and Vegetables

12.

Young out of Season Lettuces

creamy basil vinaigrette, poppy, nigella, radish and puffed amaranth

Dad’s Apple Salad

peanuts, hazelnuts, maple, sage, currants

Mississippi Sweet Potato and Chorizo

pumpkin seeds, jicama, chipotle, lime, almond romesco

Slow Roasted Parsnip

espresso emulsion, walnut and coco granola, orange, cress

Golden Beets and Grapefruit

fennel, fennel pollen, vanilla, tarragon and sunflower seeds

Roasted Carrots and Frisee

celery root, honey, blue cheese and pecans

 

 

Small Plates

10.

Saffron White Fish Chowder

bacon fried quinoa, corn from the freezer, chive oil

Crispy Rice and Pork Croquettes

daikon radish, coconut milk, Thai flavors, crunchy noodles

Poached Turkey Tender

blackberry-pepper gastrique, kale, apple and sourdough stuffing

 

Semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Pizzichi di Farro, ground veal, artichoke salsa verde, button mushrooms, pickled onion

Pork trotter and mustard spaetzle, more pork, cabbages

 

 

Large Plates

26.

 

Washington State Steelhead Trout

carrots, couscous, cauliflower, eggplant, curried peas

Six Mates Shrimp with Generic Asian Flavors

pineapple and chicken wing fried rice, scallion, cilantro, egg and soy “glaze”

Seared NEFF Butcher’s Steak

roasted garlic jus, potatoes, broccoli, spinach, paprika and fermented jalapeno

Leg of Duck Confit

lentil, green olive and duck sausage “stew”, wilted escarole

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