Dinner Menu
Thursday, March 19th, 2015
Leaves and Vegetables
12.
Dad’s Apple Salad
peanuts, hazelnuts, Sugarhouse maple, sage, raisins
Slow Roasted Parsnip
espresso emulsion, puffed amaranth, orange, pecan and coco soil
Marinated and Poached Baby Carrot
sweet pea and cream cheese mousse, chili flake gremolata, pea shoots
Small Plates
10.
Chicken Rangoon
pineapple, romesco, jicama, cilantro, pumpkin seeds
Slow Poached Mill River Farm Egg
schmaltz roasted button mushrooms, braised chicken leg, Parmesan
Chicken Wing and Rice Croquettes
spicy carrot puree, shaved celery and blue cheese
Pork Rillette
mustard, 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 and pepperoncinis
Large Plates
26.
Leg of Duck Confit
lentils, shaved Brussels sprouts, mustard, apple and bitter greens
Misty Knoll Chicken Thigh Shnitzel
collard greens, tomato and bacon jam, crispy potatoes, corn
Farm Raised Steelhead Trout
celery root and milk puree, quinoa, lemon, capers, peas from the freezer
Braised NEFF Beef
rutabaga and Swiss cheese puree, broccoli, pickled onion
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo
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