Dinner Menu
Wednesday, February 25th, 2015
Leaves and Vegetables
12.
Young out of Season Lettuces
creamy basil vinaigrette, poppy, nigella, radish and puffed amaranth
Dad’s Apple Salad
peanuts, hazelnuts, maple, sage, currants
Mississippi Sweet Potato and Chorizo
pumpkin seeds, jicama, chipotle, lime, almond romesco
Slow Roasted Parsnip
espresso emulsion, walnut and coco granola, orange, cress
Golden Beets and Grapefruit
fennel, fennel pollen, vanilla, tarragon and sunflower seeds
Roasted Carrots and Frisee
celery root, honey, blue cheese and pecans
Small Plates
10.
Saffron White Fish Chowder
bacon fried quinoa, corn from the freezer, chive oil
Crispy Rice and Pork Croquettes
daikon radish, coconut milk, Thai flavors, crunchy noodles
Poached Turkey Tender
blackberry-pepper gastrique, kale, apple and sourdough stuffing
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Pizzichi di Farro, ground veal, artichoke salsa verde, button mushrooms, pickled onion
Pork trotter and mustard spaetzle, more pork, cabbages
Large Plates
26.
Washington State Steelhead Trout
carrots, couscous, cauliflower, eggplant, curried peas
Six Mates Shrimp with Generic Asian Flavors
pineapple and chicken wing fried rice, scallion, cilantro, egg and soy “glaze”
Seared NEFF Butcher’s Steak
roasted garlic jus, potatoes, broccoli, spinach, paprika and fermented jalapeno
Leg of Duck Confit
lentil, green olive and duck sausage “stew”, wilted escarole
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