Dinner Menu
Saturday, October 11th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Carrots
pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill
Cauliflower and Japanese Turnip Salad
sweet shallots, currants, pomegranate, herbs, cucumber and citrus
Warm Kale Salad
soft poached egg, salt cod, fried potatoes, smoked onion vinaigrette
Small Plates
10.
Pork Carnitas Tacos
salsa verde, brined jalapeno, slaw
Fried Berry Patch Green Tomatoes
melted cheddar, poblano, chipotle aioli and toast
Butternut Squash Fritters
whipped goat cheese, bourbon, vanilla, pear, orange and almonds
Veloute of Celeries
Arctic char, mussels, radish and sunchokes
Poached Koch Farm Turkey Tender
sauerkraut and fermented pear puree and mustards
Black Pepper Trout Mousse
mustards, toasts and pickles
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Linguini, acorn squash, walnuts, button mushrooms and sage
Pizzichi di Farro, braised beef, paprika and pepperoncini
Large Plates
26.
Sautéed Line Caught Sword Fish
bell pepper broth, French navy beans, spinach and fennel
Pan Roasted Pork Loin
polenta, stewed tomatoes, rosemary and Italian broccoli
Braised NEFF Beef
spicy radish and carrot puree, turnip greens, sweet onions and crème fraiche
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