Dinner Menu
Wednesday, March 25th, 2015
Leaves and Vegetables
12.
Marinated Baby Carrots
sweet pea cream cheese, herb gremalota, pea shoots, white balsamic
Broccoli, Leek and Millet Rissotto
smoked gouda, pickled onions and buttered Ritz
Slow Roasted Parsnip
espresso emulsion, orange, amaranth, pecan and coco soil
Warm Brussels Sprouts and Duck Confit
blue cheese, toasted hazelnuts, jicama
Green Bean and Frisee Salad
fried onions, sour cream, dill, sunflower seeds and black pepper
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
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
Orrecchiette, cauliflower “mac + cheese” and garlic crumb
Pizzichi di Farro, braised beef, roasted garlic and scallion
Large Plates
26.
Poached Koch Farm Turkey Tender
lentils, mustard, apples, cabbage, currant
NEFF “Bacon” Pork Chop
creamy grits, hominy, collard greens and corn
Six Mates Shrimp
celery root and horseradish broth, white beans, capers, peas from the freezer
Coffee Rubbed Leg of Lamb
stewed tomatoes, falafel, dressed fennel, cucumber, apricot and herbs
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