Dinner Menu
Wednesday, January 21st, 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 – chevre, pickled endive and roasted pear
Seared Romaine
avocado and buttermilk dressing, fried plantains, lime, feta and tortilla
Generic Iceberg and Spanish Blue Cheese
bacon, radish, black pepper, crumble fries
Charcuterie
12./18.
Pheasant terrine Trout mousse Pork rillette
Small Plates
Seared Pork Belly
hominy pozole
Croquettes of Chicken Wing Confit
pineapple, chilies, soy, garlic and lettuces
Fried Skate Wing “Cake”
turnip puree, beet horseradish and shaved fennel
Chorizo and Egg Tacos
almond romesco, cilantro, slaw, bodega jalapeno
Spicy Stew of Braised Chicken
serrano, pumpkin seeds, peanut, rice, slow poached egg
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Fusilli, braised beef, button mushrooms, sour cream and scallion
Pizzichi di Farro, spicy Italian sausage, green olives, wilted spinach
Large Plates
26.
“Salsa” Braised Rhode Island Hake
corn from the freezer, poblano pepper, chopped rock shrimp
Breast of Misty Knoll Chicken
mushrooms, winter squash grits, peas
Almond Braised NEFF Beef
collard greens, carrots and sweet potato
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