Dinner Menu
Tuesday, March 31st, 2015
Leaves and Vegetables
12.
Broccoli, Leek and Millet Risotto
smoked gouda, pickled onions and buttered Ritz
Marinated Young Rainbow Carrots
miso emulsion, sesame seeds, watercress, pea shoots
Green Beans and Frisee
fried onions, sour cream, dill, walnuts and black pepper
Small Plates
10.
Pork Wontons
sweet and sour pork dashi, radish, cilantro
Salad of Maine Lamb and Whipped Feta
chickpea falafel, cucumber, charred eggplant and bulgur wheat
Braised NEFF Pork Tacos
slaw, bodega jalapenos
Button Mushroom and Berle Crowdie Crepe
braised chicken jus, salsa verde, more mushrooms
Swedish Turnip and Swiss Cheese Fritter
roasted vegetable jus, curly kale and pickled cabbage
Toast of Smoky Poached Steelhead
lettuces and pickles
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, “mac + cheese” of cauliflower gratin, garlic crumbs
Pizzichi di Farro, pork sausage, white beans and spinach
Large Plates
26.
Koch Farm Turkey Tender
steamed rice, carrots, chervil, mushrooms and fennel
Six Mates Shrimp
slow cooked grits, salt cod and not very local corn chowder, crumble fries
Pan Roasted Butcher’s Steak
broccoli, Brussels sprouts, green onion emulsion, greens
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