Dinner Menu
Tuesday, October 14th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets
pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill
Cauliflower and Japanese Turnip Salad
sweet shallots, currants, pomegranate, herbs, cucumber and citrus
Warm Kale and Sunchoke Salad
feta, potato, smoked onion, sun dried tomato and a slow poached egg
Small Plates
10.
Pork Carnitas Tacos
salsa verde, brined jalapeno, slaw
Fried Berry Patch Green Tomatoes
melted cheddar, poblano, chipotle aioli and toast
Butternut Squash Fritters
whipped goat cheese, bourbon, vanilla, pear, orange and pumpkin seeds
“Chili” of Eggplant and Chickpeas
Leahey yogurt, cumin and green olives
Steamed P.E.I. Mussels
coconut milk, pineapple vinegar and spicy carrots
Black Pepper Trout Mousse
mustard, toasts and pickles
Semolina toasts (3.) Celeries veloute, rock shrimp (10.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Linguini, acorn squash, walnuts, and sage
Pizzichi di Farro, pork sausage, black olives, greens and pepperoncini
Spaetzle, spicy braised beef, button mushrooms, garlic
Large Plates
26.
Sautéed Line Caught Swordfish
red pepper broth, French navy beans, spinach
Poached Koch Farm Turkey Tender
sauerkraut puree, fermented pear, roasted potatoes, pickled mustard seed and caraway
Brined and Roasted Loin of NEFF Pork
polenta, stewed tomato, mustard greens, ham and broccoli
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.