Dinner Menu

Thursday, October 30th, 2014

Leaves and Vegetables

12.

Matty’s Beets and Carrots

sour cream and buttermilk, horseradish, bitter grapefruit, walnuts, fennel, dill

 

Woven Roots Greens and Delicata

feta, pomegranate, pumpkin seeds and Grenache

Salad of Broccoli and Smoked Sea Trout

pecorino and caper aioli, crumbs and shallots

Dad’s Apple Salad

Mutsu apples, peanuts, hazelnuts, currants, Lenox’s Sugar Shack maple vinaigrette

 

Charcuterie

1 for 12.                                   3 for 20.

Venison rillettes                 Warm lamb neck “terrine”              Chicken liver pate

 

 

Small Plates

10.

Fried Green Tomato Tacos

pickled jalapeno slaw, roasted pumpkin and almond romesco, lime

Butternut Squash Fritters

coconut milk, Thai flavors, sencha tea, cilantro, Japanese turnips and peanuts

Spicy Roasted Garlic Soup

white beans, bitter greens, garlicky Ritz

Mustard Green Kimchi and Tatsoi

sticky rice, sesame vinaigrette and scallions

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Orecchiette, merguez sausage, olives, yogurt and Swiss chard

Linguini, acorn squash, brown butter, chipotle and scallion

 

 

Large Plates

26.

Poached Koch Farm Turkey Tender

caraway, Gilfeather turnip, carrot “kraut” and braised kale

Pan Seared Pork Loin

roasted potatoes, smoky cabbage, arugula and blue cheese pear puree

Roasted Idaho Trout

toasted almond and leek milk, lemon, Japanese turnip, spinach and chervil

 

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