Dinner Menu
Saturday, March 14th, 2015
Leaves and Vegetables
12.
Dad’s Apple Salad
peanuts, hazelnuts, Sugarhouse maple, sage, currants
Mississippi Sweet Potato and Chorizo
jicama, cilantro, jalapeno, almond romesco
Slow Roasted Parsnip
espresso emulsion, puffed amaranth, orange, pecan and coco soil
Small Plates
10.
Chicken Rangoon
pineapple sweet and sour, cabbage, scallion
“Risotto” of Red Beet, Leek and Millet
horseradish, red wine and arugula
Koch Farm Turkey Tender
fried potatoes, bacon and tomato jam, aioli, frisee
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, kale, chilies and scallions
Large Plates
26.
Leg of Duck Confit
lentils, shaved Brussels sprouts, mustard, apple and bitter greens
Six Mates Shrimp n’ Grits
stewed collard greens, corn, spicy black beans
Farm Raised Steelhead Trout
celery root, quinoa, capers, brown butter, escarole, peas from the freezer
Braised NEFF Beef
rutabaga and Swiss cheese puree, broccoli, pickled onion
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