Dinner Menu
Tuesday, March 24th, 2015
Leaves and Vegetables
12.
Slow Roasted Parsnip
espresso emulsion, orange, amaranth, pecan and coco soil
Red Beet, Leek and Millet “Risotto”
red wine, carrots and fennel
Warm Brussels Sprouts and Duck Confit
arugula milk dressing, toasted hazelnuts, jicama
Small Plates
10.
Chicken and Almond Romesco Rangoon
black beans, cilantro, radish
Fried Mill River Farm Egg
schmaltz roasted button mushrooms, porcini, parsley, toasted parmesan
Toast of Smoke Poached Steelhead
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
Orrechiette, 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
NEFF “Bacon” Pork Chop
creamy grits, hominy, collard greens, whey and corn
Six Mates Shrimp
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