Dinner Menu
Wednesday, March 4th, 2015
Leaves and Vegetables
12.
Young Out of Season Lettuces
creamy basil vinaigrette, radish, poppy, nigella, black pepper
Dad’s Apple Salad
peanuts, hazelnuts, Sugarhouse maple, sage, currants
Mississippi Sweet Potato and Chorizo
jicama, chipotle, lime, jalapeno, almond romesco, pumpkin seeds
Slow Roasted Parsnip
espresso emulsion, puffed amaranth, orange, pecan
Beet “Tartare” and Grapefruit
fennel pollen, vanilla, mint, fennel and sunflower seeds
Carrots and Frisee
chick pea panisse, olives, pine nuts, parmesan, parsley and lemon
Small Plates
10.
Smoky Steelhead Trout Salad
peas from the freezer, sour cream, mustard and toasts
Butternut Squash Soup
coconut milk, hibiscus vinegar, scallions
Roasted Garlic Duck Confit
warm escarole, fried potato, poached egg
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Mustard spaetzle, braised pork and cabbages
Radiatori, cauliflower “mac + cheese” with Maggie’s Reserve and crumbs
Pizzichi di Farro, braised beef, garlic, paprika, preserved lime
Large Plates
26.
Coffee and Spice Rubbed Leg of Lamb
carrots, couscous, spinach, Leahey yogurt, spiced tomato and raisin “jam”
Brined Koch Farm Turkey Tender
apple and sourdough stuffing, blue cheese, crispy onions, kale
Pan Roasted Steelhead Trout
rutabaga, potato, broccoli, pistachio and horseradish
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