Dinner Menu
Saturday, February 7th, 2015
Leaves and Vegetables
12.
Apple and Chevre
Spanish almonds, chamomile, cranberries, grains of paradise
Roasted Sweet Potato and Pear
sour maple, walnuts, raisins, brown butter
Young Head Lettuces and Radishes
chervil vinaigrette, red onion, seeds and broken bread
Fried Beets Inspired by the East Side Kings
herbs, spicy rice, togarashi and mayo
Organic Carrot Tart
horseradish, rye, smoke, Steelhead mousse, millet, watercress and tobiko
Roasted Parsnip
burnt shallot puree, parsley, pine nuts, Parmesan
Small Plates
10.
Tasting of Pork
crispy Brick House tete, jowl rillettes, belly, mustard and jam
Goat Barbacoa Tacos
almond romesco, bodega jalapeno and slaw
Rice and Chicken Wing Confit Croquettes
pineapple, sesame and broccoli
Braised Beef Chili
toasted cumin, cilantro, tortilla
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Masa Spaetzle, chicken, hominy, peanuts and pumpkin seeds
Radiatori, “nacho” mac + cheese, hot sauce, chilis, corn from the freezer
Large Plates
26.
Roasted Farm Trout
broccoli, Animal Farm buttermilk, quinoa, melted onions, cress
Red Wine Braised NEFF Pork
fried delicata squash, white bean stew, feta, olives and kale
Misty Knoll Chicken Breast
lentils, carrots, pickled onion, celery root and orange
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