Dinner Menu
Thursday, October 9th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Carrots
pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill
Seared Broccoli and Peanuts
sesame, pickled yellow broad beans, cucumber and shiitakes
Jenn’s Arugula
feta, pumpkin seeds, grapes, pomegranate and poppy
Small Plates
10.
Pork Carnitas Tacos
salsa verde, brined jalapeno, slaw
Button Mushroom Soup
marsala wine, walnuts, farro, lemon, roasted garlic
Butternut Squash Fritters
whipped goat cheese, Bourbon, vanilla, pear, orange and almonds
Veloute of Celeries
smoky Arctic Char, mussels, radish and sunchokes
Poached Koch Farm Turkey Tender
sauerkraut and fermented pear puree and mustards
Chicken Liver Mousse
mustards, toasts and pickled plums
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, ground lamb ragout, cumin, eggplant, olives and yogurt
Linguini, braised beef, paprika and pepperoncini
Large Plates
26.
Sautéed Farm Raised Trout
tatsoi, Barefoot Farm potatoes, watercress pistou, shiso, pickled rock shrimp
Pan Roasted Pork Loin
polenta, stewed tomatoes, rosemary and Italian broccoli
Braised NEFF Beef
pickled pepper and black eyed pea puree, turnip greens, sweet onions and crème fraiche
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