Dinner Menu
Thursday, February 19th, 2015
Leaves and Vegetables
12.
Organic Kale and Cricket Creek Maggie’s Reserve
rainbow carrots, peas from the freezer
Young Lettuces and Radish
creamy basil vinaigrette, poppy, nigella and puffed amaranth
Dad’s Apple salad
peanuts, hazelnuts, maple, sage, currants
Mississippi Sweet Potato and Chourico
pumpkin seeds, jicama, chipotle, lime
Slow Roasted Parsnip
celeries, pear, white chocolate, walnut granola, orange and frisee
Sourdough toasts (3.)
Small Plates
10.
Almond Romesco Braised Beef Tacos
slaw, bodega jalapeno and more romesco
Foie Gras Mousse
ice cider emulsion, peppered apples and candied shallots (15.)
Pickled Rock Shrimp “Cocktail”
horseradish, tomato jam, tobiko, dill, cucumber, fried rye croutons
Peppered Pate of Trout
pickles and toasts
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Pizzichi di Farro, ground veal, artichoke verde, button mushrooms and arugula
Orrechiette, pork, white beans, feta, garlic crumbs, green olives
Large Plates
26.
Rhode Island Pollock “Chowder”
quinoa, organic corn from the freezer and Up-land Cress
Sauteed Six Mates Shrimp
slow cooked grits, Cholula and bitter greens
Apple and Coriander Brined Turkey Tender
chickpea puree, couscous, cauliflower, fennel, herbs, more apple
Seared Creek Stone Butcher’s Steak
roasted garlic, potatoes, broccoli, paprika and fermented jalapeno
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