Dinner Menu
Wednesday, March 11th, 2015
Leaves and Vegetables
12.
Dad’s Apple Salad
peanuts, hazelnuts, Sugarhouse maple, sage, currants
Mississippi Sweet Potato and Chorizo
jicama, lime, jalapeno, almond romesco
Slow Roasted Parsnip
espresso emulsion, puffed amaranth, orange, pecan, cress
Small Plates
10.
Swordfish Cake
fennel, white beans, giardiniera
Red Beet, Leek and Millet Risotto
pistachio, horseradish, red wine and arugula
Chickpea Panisse “Poutine”
olives, duck sausage, Maggie’s Reserve, slow poached Mill River egg
Chicken Wing and Rice Croquettes
spicy carrot puree, shaved celery and blue cheese
Pork Rillette
mostarda, pickles and toast
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Mustard spaetzle, braised pork and cabbages
Orrechiette, cauliflower “mac + cheese” and onion crumb
Pizzichi di Farro, braised beef, Swiss cheese, chilies and scallions
Large Plates
26.
Fried NEFF Pork Chop (fatty)
stewed cabbage, currants, apple and bitter greens
Leg of Duck Confit
lentils, shaved Brussels sprouts, mustard and frisee
Pan Roasted Misty Knoll Chicken Breast
slow cooked grits, black beans, collard greens and corn from the freezer
Farm Raised Steelhead Trout
smoked celery root, quinoa, escarole and broccoli
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