Dinner Menu
Sunday, March 22nd, 2015
Leaves and Vegetables
12.
Slow Roasted Parsnip
espresso emulsion, orange, pecan, amaranth and coco soil
Red Beet, Leek and Millet “Risotto”
red wine and fennel
Brussels Sprouts and Jimica
arugula milk dressing, toasted hazelnuts, fried onions, duck confit
Small Plates
10.
Chicken Rangoon
almond romesco, black beans
Fried Mill River Farm Egg
schmaltz roasted button mushrooms, porcini, scallion, parmesan
Toast of Poached Steelhead Salad
young lettuces, pickles
Croquettes of Swedish Turnip and Swiss Cheese
burnt vegetable jus, cabbage and rye
Pork Rillette
mustard, chutney and toast
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Mustard spaetzle, braised pork and cabbages
Pizzichi di Farro, cauliflower “mac + cheese” and garlic crumb
Spaghetti, duck sausage, olives, sundried tomatoes, rosemary and pistachios
Large Plates
26.
Poached Koch Farm Turkey Tender
lentils, mustard, apples, cabbage, currant
Misty Knoll Chicken Thigh Schnitzel
collard greens, tomato and bacon jam, crispy potatoes, corn
Icelandic Cod
celery root and horseradish broth, quinoa, celeriac, capers, peas from the freezer
NEFF Butcher’s Steak
broccoli “marrow” and rice, blue cheese, more broccoli
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