Dinner Menu
Sunday, October 19th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Young Greens
sour cream dressing, black pepper, apple, sunflower seeds and dill
Warm Spinach
smoked onion and mustard vinaigrette, slow poached egg, cheese toast
Roasted Young Cabbage and Japanese Turnips
cider braised rabbit, arugula
Small Plates
10.
Pork Carnitas Tacos
salsa verde, pickled jalapeno, slaw
Butternut Squash Fritters
whipped goat cheese, bourbon, vanilla, orange and walnuts
Swordfish Salad
caper, celeriac, parsley and sundried tomato
“Chili” of Eggplant and Chickpeas
Leahey yogurt, cumin and scallions
Seared Broccoli
sesame vinaigrette, peanut sauce
Chicken Liver and Shallot Pate
mustard, toasts and pickles
Semolina toasts (3.) Greens with vinaigrette (8.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orrechiette, braised beef, fresh cayenne pepper, garlic crumbs
Pizzichi di Farro, merguez sausage, olives, feta and harissa
Garlic Spaetzle, salt cod, celery root, broccoli stem and stirred egg
Large Plates
26.
Pan Fried Catfish
grits, braised kale, hot sauce, chopped rock shrimp
Brown Sugar Brined Pork Loin
bitter green pesto, Napa cabbage, wax peppers and Barefoot Farm potatoes
Poached Koch Farm Turkey Tender
“creamed” carrot, spinach, lentils and cranberry-ancho chutney
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