Dinner Menu
Friday, October 3rd, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets
pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill
Warm Kale Salad
French navy beans, Havarti, slow poached egg and ham
Late Harvest Compressed Melons
watercress, feta, cucumber, Gruner soaked red grapes, kombucha and sunflower seeds
Small Plates
10.
Pork Carnitas Tacos
salsa verde, brined jalapeno, slaw
Steamed PEI Mussels
coconut milk, cilantro, chilies and pineapple vinegar
Seared Broccoli and Tatsoi
sesame, pickled yellow broad beans, scallion and shiitakes
Butternut Squash Fritters
whipped goat cheese, Bourbon, vanilla, pear, orange and almonds
Curried Pork Terrine
cauliflower puree and pickles, lima beans
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, ground lamb ragout, cumin, green olive and yogurt
Large Plates
26.
Sautéed Arctic Char
chipotle crema, spinach and Barefoot Farm potatoes
Pan Roasted Veal Flank
garlic emulsion, carrots, pickled mustard seeds and arugula
Braised NEFF Beef
roasted sweet potato puree, red onion, Italian broccoli and crème fraiche
Black Bean Veggie Burger and Soup
almond romesco, young lettuces, with or without pork carnitas (15.)
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