Dinner Menu
Friday, December 26th, 2014
Leaves and Vegetables
12.
Warm Shaved Brussels Sprouts
bacon, pecan, apple, blue cheese, garlic crumbs
Belgian Endive
vanilla, ginger, grapefruit and walnuts
Charcuterie
- each 18. all three
Chicken Liver Pate Pheasant and Duck Terrine Venison Rillettes
Small Plates
Pumpkin and Chipotle Fritters
almond romesco, pickled peppers and black beans
Watercress and Lemon “Chowder”
char, fingerlings, fennel and mussels
Lentil and Duck Soup
mustard, red wine vinegar, black pepper, pistachios
Cheesy Potato and NEFF Beef Taco
almond, chilies, shredded iceberg and jalapeno
Crispy Rice and Chicken Wing Croquettes
honey “hoisin”, red cabbage, sesame
Black Pepper Trout Mousse
horseradish, mustard and pickles
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Spaghetti, spicy braised NEFF beef
Orrechiette, braised rabbit, white beans and sundried tomatoes
Fusilli, celery root mac n’ cheese, crumbs
Large Plates
26.
Seared Butcher’s Steak
sweet onion puree, jasmine rice, sour orange, cabbages, cayenne, carrots
Pan Roasted Skate
celery root, leeks, endive, raisin, quinoa, caper and chive
Herb Cured Duck Confit
potatoes, winter squash, grains of paradise, button mushrooms, pickled onions
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