Dinner Menu
Saturday, March 28th, 2015
Leaves and Vegetables
12.
Swedish Turnip and Swiss Cheese Fritter
roasted vegetable jus, curly kale and pickled cabbage
Broccoli, Leek and Millet Risotto
smoked gouda, pickled onions and buttered Ritz
Chickpea Falafel
burnt eggplant puree, cucumbers, lemon, parsley
Marinated Carrots
miso emulsion, sesame seeds, watercress
Green Beans and Artisan Lettuces
fried onions, sour cream, dill, walnuts and black pepper
Small Plates
10.
Asian Pork Rangoon
sweet and sour pork dashi, radish, cilantro
Slow Poached Mill River Farm Egg
schmaltz roasted button mushrooms, porcini, toasted parmesan
Toast of Smokey Poached Steelhead
lettuces and 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, sweet pea and mint pesto, ham, more peas
Spaghetti, cauliflower “mac + cheese”, garlic crumbs
Pizzichi di Farro, pork sausage, white beans and spinach
Large Plates
26.
Poached Koch Farm Turkey Tender
smothered rice, chipotle, bitter greens, jicama and feta cheese
Six Mates Shrimp
slow cooked grits, spicy broccoli and kale, black beans
Line Caught Swordfish
stewed tomatoes, raisins, bulgur wheat, dressed fennel, apricot and herbs
Seared NEFF Butcher’s Steak
roasted potatoes, steak sauce, onions, Brussels sprouts, 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