Dinner Menu
Friday, March 6th, 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, cress
Carrots and Frisee
chick pea panisse, olives, pine nuts, parmesan, parsley and lemon
Small Plates
10.
Swordfish Croquettes
fennel, roasted garlic and white bean stew, giardiniera
Spiced Lamb Taco
tomato and raisin jam, yogurt, slaw
Butternut Squash Soup
coconut milk, hibiscus vinegar, scallions
Roasted Garlic Duck Confit
warm escarole, fried potatoes, poached egg
Semolina toasts (3.) Pork rillette (10.)
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, duck sausage, olives, sundried tomatoes, and arugula
Large Plates
26.
Fried Fatty NEFF Pork Chop
grits, spicy collard greens and corn from the freezer
Braised NEFF Beef
mashed rutabaga and blue cheese, fried onions, broccoli, Lenox chilies
Pan Roasted Steelhead Trout
smoked celery root, cauliflower, kale, carrots, 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