Dinner Menu
Sunday, March 1st, 2015
Leaves and Vegetables
12.
Young Out of Season Lettuces
creamy basil vinaigrette, radish, poppy, nigella, black pepper
Dad’s Apple Salad
peanuts, hazelnuts, Lenox’s Sugarhouse maple, sage, currants
Mississippi Sweet Potato and Chorizo
jicama, chipotle, lime, jalapeno, almond romesco
Slow Roasted Parsnip
espresso emulsion, puffed amaranth, orange, cress, pecan
Beet “Tartatre” and Grapefruit
fennel pollen, vanilla, mint, pumpkin and sunflower seeds
Seared Broccoli “Trunk”
rice porridge, chicken wing confit, pineapple, Napa cabbage and sesame
Carrots and Frisee
chick pea panisse, olives, pine nuts, parmesan, parsley and lemon
Small Plates
10.
Fermented Sauerkraut and Brickhouse Pork Soup
fried onions, slow poached egg, chive oil
Smoky Steelhead Trout Salad
potato blini, peas, sour cream and horseradish
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Mustard Spaetzle, braised pork, cabbage and more mustard
Orecchiette, cauliflower, Maggie’s Reserve and onion crumbs
Large Plates
26.
Braised NEFF Beef
garlic emulsion, mashed potatoes, broccoli, spinach, paprika and fermented jalapeno
Leg of Duck Confit
lentil, green olive and duck sausage “stew”, wilted escarole
Pan Roasted Swordfish
carrots, couscous, cauliflower, Leahey Farm yogurt, spiced tomato and raisin chutney
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