Dinner Menu
Friday, October 24th, 2014
Leaves and Vegetables
12.
Matty’s Beets
verjus, plum, apple, walnuts, toasted oats and sour cream
Woven Roots Young Greens
feta cheese, pomegranate jewels, pumpkin seeds, grenache vinaigrette
Hudson Valley Poached Pear and Arugula
smoked onion vinaigrette, blue cheese and 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, shallots and dressed greens
Seared Tatsoi
white kimchi, sesame vinaigrette , sticky rice
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orrechiette, acorn squash, brown butter, Swiss chard, chipotle, scallion
Pizzichi di Farro, merguez sausage, olives, yogurt and harissa
Large Plates
26.
Confit of Line Caught Hake
sunchoke puree, green lentils, whole grain mustard, dill, Ritz and braised escarole
Poached Curry Brined Turkey Tender
“cream of” farro and whey, raisin-onion chutney, cauliflowers, broccoli
Pan Roasted Pork Loin
grits, roasted carrots, pablano jam braised collard greens
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