Dinner Menu
Wednesday, April 1st, 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, cress, pea shoots
Berry Patch Kale Salad
pickled red cabbage, currants, walnuts, amaranth and EVOO
Small Plates
10.
Pork Wontons
sweet and sour pork dashi, radish, cilantro
Chickpea Falafel
feta, cucumber, charred eggplant, yogurt and bulgur wheat
Brined Six Mate Shrimp
bacon and tomato jam, horseradish, herbs and celery
Button Mushroom and Berle Crowdie Crepe
braised chicken jus and more mushrooms
Slow Poached Mill River Farm Egg
green beans, frisee, mustard, sherry vinegar, fried onions
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, roasted and fried mushrooms, fennel
Seared Icelandic Haddock
fried potatoes, salt cod and not very local corn chowder, chicory, lemon
Pan Roasted Butcher’s Steak
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