Dinner Menu
Tuesday, September 30th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets
pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill
Pete’s Elderly Arugula
marinated button mushrooms, Parmesan, green olive toast
Late Harvest Compressed Melons
watercress, feta, cucumber, Gruner soaked red grapes, kombucha and sunflower seeds
Small Plates
10.
Pork Carnitas Tacos
salsa verde, brined jalapeno, slaw
Celery Root Bisque
saffron, rock shrimp, chive
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, eggplant cream, fennel, sweet peppers, Pecorino and sundrieds
Pizzichi di Farro, rabbit and veal ragout, braised mushrooms
Large Plates
26.
Sautéed Pollock
chipotle crema, spinach and Barefoot potatoes
Roasted Loin of New England Pork
creamed cabbage and leeks, red wine pickled prunes
Braised NEFF Beef
roasted sweet potato puree, red onion, Italian broccoli and crème fraiche
Black Bean Veggie Burger and Soup
almond romesco, young lettuces with or without pork carnitas (15.)
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.