Dinner Menu
Friday, April 10th, 2015
Leaves and Vegetables
12.
Green Beans and a Slow Poached Farm Egg
frisee and fried onions
Berry Patch Kale Salad
pickled red cabbage, currants, pecans, amaranth and EVOO
Swedish Turnip Latke
mustard, apple, sour cream and walnuts
Small Plates
10.
White Miso and Millet “Risotto”
pickled carrots, peanuts, scallions
Chickpea Falafel
feta, cucumber, charred eggplant, yogurt and bulgur wheat
Roasted Chicken and Schmaltz Sausage Tea Sandwich
crust off store bought white bread, onions and aioli
Brined Rock Shrimp
bacon and tomato jam, horseradish, herbs and celery
Salsa Braised Pork Tacos
almond romesco, bodega jalapeno and slaw
Button Mushroom and Berle Crowdie “Blintz”
burnt vegetable jus, parsley salsa verde and pistachio
“Curds and Whey”
red wine, Parmesan and whey brodo, fresh cheese, hazelnuts and toast
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Shells, cauliflower “mac n’ cheese” and garlic crumbs
Spaghetti, spicy Italian sausage, sundried tomatoes, kale and Maggie’s reserve
Pizzichi di Farro, poached Haddock, smoked caper, mustard, corn from the freezer
Large Plates
26.
“Tea Stained” Misty Knoll Chicken Breast
steamed rice, sauteed cabbage, broccoli, mushrooms
Seared Icelandic Cod
roasted potatoes, caramelized onion and celery broth, chicory, lemon, carrots
Marinated Round of Domestic Lamb
couscous, cumin, parsley, orange and fennel
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