Dinner Menu
Friday, September 26th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets
pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill
Pete’s Elderly Arugulan
marinated button mushrooms, parmesan, green olive and pine nut toast, chives
Late Harvest Compressed Melons
watercress, feta, cucumber, Gruner soaked red grapes, kombucha and sunflower seeds
Small Plates
10.
Pork Carnita Tacos
salsa verde, brined jalapeno, slaw
Eggplant and Fresh Tomato Soup
roasted cauliflower, zha’atar and lima beans
Seared Broccoli and Tatsoi
sesame, pickled yellow broad beans, scallion and shiitakes
Butternut Squash Fritters
whipped goat cheese, Bourbon, vanilla, pear, orange and almonds
Ham, Egg and Cheese
smoky ham, Havarti, sourdough and mustard aioli
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, pork sausage, Swiss chard, black olives and pepperoncini
Linguini, summer squash “carbonara”, kale, black pepper and corn
Large Plates
26.
Steamed Pollock
lemon and brown butter “cassoulet”, radish, ritz and shaved fennel
Turkey and “Dumplings”
cornbread, chipotle crema, black beans, sweet red peppers
Braised NEFF Beef
roasted carrot puree, pearl onion, Italian broccoli and crème fraiche
Pan Seared Fluke
coconut rice porridge, citrus, ginger, cockles, kimchi, spicy pickles
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.