Dinner Menu
Thursday, January 29th, 2015
Leaves and Vegetables
12.
Apple and Frisee
hazelnuts, chamomile, brie, cranberries, grains of paradise
Roasted Sweet Potato and Pear
sour chevre, walnuts, raisins, maple brown butter
Baby Head Lettuces and Radishes
creamy chervil vinaigrette, red onion, seeds and broken bread
East Side Kings Fried Beets
sticky rice, togarashi, ginger, mayo
Small Plates
Seared Pork Belly
honey “hoisin,” pineapple soy, cabbage
Goat and Beef Chili Taco
almond romesco, bodega jalapeno and slaw
Pork Rillette and Pheasant Terrine
mustard, pickles, toast and jam
Fish Chowder
corn from the freezer and crumble fries
Spicy Ragout of Braised Chicken
pozole, pumpkin seeds, peanut, slow poached egg
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, braised beef, button mushrooms, sour cream and onion
Orrechiette, spicy Italian sausage, green olives, Swiss chard, white beans, Maggie’s rind reserve
Large Plates
26.
Pan Roasted Arctic Char
pea – yogurt puree, carrots, toasted pine nuts and heirloom beans
Seared NEFF Tri-Tip Steak
fried potatoes, chipotle and tortilla “hollandaise”, melted onions
Schnitzel of Misty Knoll Chicken Thigh
cheddar grits, warm spinach and hot sauce
Spicy Beef “Po-Boy”
aioli, store bought tater tots, bacon and blue cheese (20.)
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