Dinner Menu
Friday, March 27th, 2015
Leaves and Vegetables
12.
Swedish Turnip and Swiss Fritter
chicken skin jus, curly kale and pickled cabbage
Broccoli, Leek and Millet Risotto
smoked gouda, pickled onions and buttered Ritz
Slow Roasted Parsnip
espresso emulsion, orange, amaranth, pecan and coco soil
Marinated Carrots
miso emulsion, sesame seeds, burnt citrus salt
Green Bean and Artisan Lettuces Salad
fried onions, sour cream, dill, sunflower seeds and black pepper
Small Plates
10.
Chicken and Almond Romesco Rangoon
black beans, jicama, cilantro
Poached Mill River Farm Egg
schmaltz roasted button mushrooms, porcini, parsley, toasted parmesan
Toast of Smokey Poached Steelhead
frisee, pickles
Salt Cod and Not Very Local Corn Chowder
crumble fries and scallions
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Cream cheese Cavatelli, pea and mint pesto, ham and white beans
Spaghetti, cauliflower “mac + cheese” and garlic crumb
Pizzichi di Farro, braised beef and roasted garlic
Large Plates
26.
Poached Koch Farm Turkey Tender
smothered rice, chipotle, Berry Patch spinach, and feta cheese
Six Mates Shrimp
slow cooked grits, spicy collard greens and kale, fried hominy
Line Caught Swordfish
stewed tomatoes, falafel, dressed cucumber, apricot and herbs
Seared NEFF Butcher’s Steak
roasted potatoes, steak sauce, onions, Brussels and blue cheese
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