Dinner Menu
Sunday, January 11th, 2015
Leaves and Vegetables
12.
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Warm Spaghetti Squash and Brown Butter
sour honey, endive, pear, walnuts and goat cheese
Late Season Berry Patch Lettuces
grapefruit, raisins, kombucha and pistachio brioche crumbs
Collard Greens “Tartare”
slow poached egg, roasted tomato, Parmesan, pine nuts and aged balsamic
Charcuterie
12./15./18.
Pheasant Terrine Black Pepper Trout Mousse Foie Gras and Duck Rillette
Small Plates
Beech and King Trumpet Mushrooms
Nora Mill grits, mushroom broth, parsley and fried onions
Brined Pork Belly
peas from the freezer, chives, aioli, frisee and purple carrot
“Pimento Cheese” and Potato Tacos
cumin, green olive, iceberg, bodega jalapeno
Chopped Arctic Char “Gravlax”
dill, cucumber, buttered bun, fennel pollen, crushed chips and salmon roe
Sourdough toasts (3.) Toasted sesame seed hummus (10.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Fusilli, spicy braised beef, scallions, seeds and yogurt
Pizzichi di Farro, rabbit sausage, mustard, turkey, parsnip, Robiola
Large Plates
26.
Braised Beef
smothered rice, mustard greens and fermented chilies
Seared Skate Wing
lentils, brown butter and turnip puree, Brussels sprouts, frisee and cucumber
Confit of Rhode Island Hake
lobster crema and millet porridge, smoked orange, shaved fennel, tarragon
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