Dinner Menu
Wednesday, October 22nd, 2014
Leaves and Vegetables
12.
Matty’s Beets
verjus, plum, apple, walnuts, granola and sour cream
Woven Roots Young Greens
feta cheese, pomegranate jewels, pumpkin and sunflower seeds, grenache
Hudson Valley Pear and Arugula
smoked onion vinaigrette, blue cheese, currants
Roasted Young Cabbage and Japanese Turnips
cider braised rabbit, mustard seed
Small Plates
10.
Fried Catfish Tacos
salsa verde, pickled jalapeno, slaw, “taco sauce”
Swordfish Salad
pine nut pesto, toasts and sundried tomato
Butternut Squash Fritters
whipped goat cheese, bourbon, vanilla, pear, orange and pecans
Berry Patch Fried Green Tomatoes
pickled aioli and dressed greens
Chicken Liver and Shallot Pate
mustard, toasts and pickles
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orrechiette, button mushroom crema, Pecorino crumbs, marsala
Pizzichi di Farro, merguez sausage, olives, yogurt and harissa
Large Plates
26.
Poached Sea Trout
celery root and smoked trout belly emulsion, lentils, broccoli, dill
Braised Neff Beef
gilfeather turnip puree, Barefoot Farm potatoes, spicy kale and black pepper
Pan Roasted Turkey Tender
sweet potato, pablano jam, romanesco, braised cabbage and cilantro
Brown Sugar Brined Pork Loin
cranberry-ancho chutney, “creamed” carrot and farro risotto
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