Dinner Menu
Saturday, December 6th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Shaved Carrots
pickled and candied ginger crema, squash fritters, sultanas and mache
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Sweet Dumpling Winter Squash
pumpkin seeds, grapefruit, feta, spinach, yogurt and saba
Warm Shaved Brussels Sprouts
cider vinegar, ham, blue cheese and a soft poached egg
Lee Butter Lettuces
Animal Farm buttermilk, dill, onion and everything croutons
Small Plates
10.
Petite Stew of Rabbit
fire tongue beans, scallions and mustard
Black Pepper Trout Pate
mustard, aged salted daikon, leeks, pickled green tomato
Turkey Nuggets
turkey gravy, massaged kale, cranberry and chives
Chicken Skin Tacos
almond romesco, slaw, bodega jalapeno and refried beans
Sourdough toasts (3.) Fish cake of smoky Arctic char (10.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, braised NEFF beef, sambal and cream
Linguini, pumpkin, braised chicken, chipotle, sundried tomato and cheddar crumbs
Spaghetti, spaghetti squash, porcini cream, duck confit and arugula
Large Plates
26.
Misty Knoll Chicken Breast
mustard braised kale, kabocha squash puree, cayenne peppers and quinoa
Steamed Hake
lentils, pickled onion, celery root, salt cod, sour orange and frisee
Braised NEFF Beef
spicy grits, Swiss chard, red wine broth and broccoli
Herb Cured Duck Confit
fingerling potatoes, fermented pineapple, grains of paradise, leeks, turnips
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