Dinner Menu
Saturday, January 31st, 2015
Leaves and Vegetables
12.
Apple and Frisee
hazelnuts, chamomile, brie, cranberries, grains of paradise
Roasted Sweet Potato and Pear
sour maple, walnuts, raisins, quinoa, brown butter
Baby Head Lettuces and Radishes
chervil vinaigrette, red onion, seeds and broken bread
Fried Beets Inspired by the East Side Kings
sticky rice, togarashi and mayo
Small Plates
Seared Pork Belly
chipotle and tortilla emulsion, corn and melted onions
Goat and Bean Tacos
almond romesco, taco sauce, bodega jalapeno and slaw
Pork Rillette
mustard, pickles, toast and jam
Confit of Chicken Wing Croquettes
pineapple soy, broccoli, sesame and honey “hoisin”
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, braised chicken, white beans, peanuts and pumpkin seeds
Large Plates
26.
Pan Roasted Arctic Char
carrots, heirloom beans, pine nut and sweet pea puree
Poached Sweetbreads
crispy potatoes, mustard, white wine, bitter greens
Braised Pork Butt
cheddar grits, warm spinach, hot sauce
Vinegar and Quince Braised Duck Leg
celery root, orange, green lentils, roasted mushrooms, Swiss chard
Crispy Brick House Pork Po’ Boy
lemon aioli, iceberg lettuce, pickled onions and tater tots (18.)
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