Dinner Menu
Wednesday, October 8th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets
pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill
Seared Jerusalem Artichokes, Radish and Broccoli
sesame, pickled yellow broad beans, cucumber and shiitakes
Jenn’s Arugula
feta, pumpkin seeds, grapes, pomegranate and poppy
Small Plates
10.
Pork Carnitas Tacos
salsa verde, brined jalapeno, slaw
Button Mushroom Soup
marsala wine, walnuts, farro, lemon, roasted garlic
Butternut Squash Fritters
whipped goat cheese, Bourbon, vanilla, pear, orange and almonds
“Veloute” of Sauerkraut
hot dog, mustard seed, leeks and caraway
Curried Pork Terrine
cauliflower puree and pickles
Chicken Liver Mousse
mustards, toasts and pickled plums
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, ground lamb ragout, cumin, eggplant, olives and yogurt
Spaetzle, braised beef, paprika and pepperoncini
Large Plates
26.
Sautéed Farm Raised Trout
tatsoi, Barefoot potatoes, watercress pistou, shiso, pickled rock shrimp, mussels
Braised Neff Beef
polenta, turnip greens, crème fraiche and sweet onion
Citrus and Pepper Marinated Koch Farm Turkey Tender
carrots, sweet chili, black beans and cornbread
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