Dinner Menu
Saturday, November 1st, 2014
Leaves and Vegetables
12.
Matty’s Beets and Carrots
sour cream and buttermilk, horseradish, bitter grapefruit, walnuts, fennel, dill
Woven Roots Greens and Delicata
feta, pomegranate, pumpkin seeds and Grenache
Salad of Broccoli and Smoked Sea Trout
pecorino and caper aioli, crumbs and shallots
Dad’s Apple Salad
peanuts, hazelnuts, currants, Lenox’s Sugar Shack maple vinaigrette
Charcuterie
1 for 12. 3 for 20.
Venison rillette Warm lamb neck “terrine” Chicken liver pate
Small Plates
10.
Fried Green Tomato Tacos
pickled jalapeno slaw, roasted pumpkin and almond romesco, lime
Butternut Squash Fritters
coconut milk, Thai flavors, sencha tea, cilantro and peanuts
Spicy Roasted Garlic Soup
green lentil, bitter greens, garlicky Ritz
Mustard Greens and Tatsoi
sticky rice, sesame vinaigrette and scallions
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, merguez sausage, olives, yogurt and Swiss chard
Linguini, acorn squash, brown butter, chipotle and bitter cocoa pepitas
Large Plates
26.
Poached Koch Farm Turkey Tender
caraway, Gilfeather turnip, carrot “kraut” and braised kale
Roasted Pork Loin
roasted potatoes, smoky cabbage, arugula and blue cheese pear puree
Pan Seared Flounder
toasted almond and cauliflower milk, lemon, Japanese turnip, spinach and chervil
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