Dinner Menu
Saturday, October 18th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Young Greens
sour cream dressing, black pepper, apple, sunflower seeds and dill
Japanese Turnip and Arugula Salad
sweet shallots, currants, thyme, parsley
Warm Spinach and Sunchoke Salad
smoked onion, white beans, mustard vinaigrette and a slow poached egg
Small Plates
10.
Pork Carnitas Tacos
salsa verde, pickled 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
Seared Broccoli
sesame vinaigrette, shitakes and peanut sauce
Chicken Liver and Shallot Pate
mustard, toasts and pickles
Semolina toasts (3.) Greens with vinaigrette (8.)
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
smoked trout belly and celeriac emulsion and roasted broccoli
Pan Fried Catfish
grits, braised greens, hot sauce, chopped rock shrimp and ham
Brown Sugar Brined Pork Loin
bitter green pesto, Napa cabbage, wax peppers and Barefoot Farm potatoes
Poached Koch Farm Turkey Tender
“creamed” carrot, spinach, lentils and cranberry-ancho chutney
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.