Dinner Menu
Thursday, May 22nd, 2014
Shoots and Leaves
12.
Marinated Lenox Asparagus
chilled mussels, roasted shallot emulsion, saltines
Warm Bisque
slow poached farm egg, brown butter and popcorn, curry
Roasted Overmeade Asparagus
baked Rawson Brook chevre, watercress and pistachio pesto
“Massaged” Berry Patch Kale
grapes, feta, pumpkin seeds, mint and yogurt
Organic Green Leaf Caesar
green olives, crushed potato chips and pickles
Small Plates
10.
Spicy Carrot Soup
green chili cream
Seared Pork Rillettes
maple, pickles, mustard and lentils
Beef Tongue Chili
crispy tortilla, queso blanco, black pepper
Farm Raised Trout Pate
watercress, ramp, rye and cucumber
Chicken Liver Parfait
warm blueberry and ginger jam, toasts
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Linguini, button mushroom crema, Swiss chard and duck
Cheddar dumplings, asparagus, pepperoncini, spinach and speck
Large Plates
26.
Pan Roasted Hake
potato puree, porcini, fava bean, peas and minted lettuces
Breast of Misty Knoll Chicken
farro, cauliflower, black olives, artichoke and pine nut puree
Chorizo Braised NEFF Pork Belly
jalapeno, clams, dressed cabbage, scallion, almond romesco and rice
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