Dinner Menu
Wednesday, October 15th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Young Greens
sour cream dressing, black pepper, apple, sunflower seeds and chervil
Cauliflower and Japanese Turnip Salad
sweet shallots, currants, pomegranate, herbs and citrus
Warm Kale and Sunchoke Salad
feta, potato, smoked onion, sun dried tomato and a slow poached egg
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 pumpkin seeds
“Chili” of Eggplant and Chickpeas
Leahey yogurt, cumin and scallions
Broccoli and Peanut Salad
sesame vinaigrette, shitakes and tatsoi
Black Pepper Trout Mousse
mustard, toasts and pickles
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Linguini, acorn squash, walnuts and sage
Pizzichi di Farro, merguez sausage, red pepper, olives and harissa
Spaetzle, spicy braised beef, pepperoncini, garlic
Large Plates
26.
Sautéed Sea Trout
celery root and smoked trout belly emulsion, button mushrooms and broccoli
Poached Koch Farm Turkey Tender
“creamed” carrots, cranberry-ancho chutney, lentils and spinach
Roasted Loin of NEFF Pork
sauerkraut puree, fermented pear, mustards and potatoes
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