Dinner Menu
Friday, October 17th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Young Greens
sour cream dressing, black pepper, apple, sunflower seeds and dill
Cauliflower and Japanese Turnip Salad
sweet shallots, currants, herbs and citrus
Warm Kale and Sunchoke Salad
potato, smoked onion, white beans, mustard vinaigrette and a slow poached egg
Small Plates
10.
Pork Carnitas Tacos
salsa verde, brined jalapeno, slaw
Fried Berry Patch Green Tomatoes
melted Havarti, 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 scallions
Broccoli and Peanut Salad
sesame vinaigrette, shitakes and tatsoi
Chicken Liver and Shallot Pate
mustard, toasts and pickles
Semolina toasts (3.) Trout mousse (10)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orrechiette, braised beef, fresh cayenne pepper, garlic crumbs
Pizzichi di Farro, merguez sausage, olives, feta and harissa
Large Plates
26.
Sautéed Sea Trout
potatoes, beets, sauerkraut puree, fermented pear and mustard seeds
Roasted Loin of New England Pork
grits, braised greens, hot sauce, chopped rock shrimp and ham
Braised NEFF Beef
lentils, broccoli, arugula and carrot puree
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.