Dinner Menu
Wednesday, April 15th, 2015
Leaves and Vegetables
12.
Button Mushroom and Berle Farm Crowdie Blintz
pistachio, parsley and salsa verde
Tempura of Commodity Broccoli
slow poached farm egg, beech mushroom and hoisin jus
Berry Patch Kale Salad
pickled red cabbage, apricot, walnut, amaranth and EVOO
Marinated Eggplant and Piave
white beans, cubanelle peppers, pickled fennel and croutons
Watercress and Rainbow Carrots
white miso, sesame, peanut
Beet Confit and First of the Season Chevre Tartare
mango, grains of paradise, sherry and frisee
Small Plates
10.
“Curds and Whey”
red wine, Parmesan and whey brodo, fresh cheese, hazelnuts and toast
Tea Sandwich of Cod and Tobiko
crusts off store bought white bread, red onion, dill, cucumbers and aioli
Confit of Florida Rock Shrimp
bacon and tomato jam, horseradish and celery
Smoked Anchovy and Whitefish Soup
corn from the freezer, potato and capers
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Shells, cauliflower “mac n’ cheese” and garlic crumbs
Cavatelli, arugula and pumpkin seed pesto, peas from the freezer, carrots, basil
Orecchiette, spicy Italian sausage, sundried tomatoes, kale, fried garlic oil
Large Plates
26.
Poached and Roasted Tender of Koch Farm Turkey
Granny Smith apple, royal trumpet mushroom, buttered matzo and pea shoots
Salsa Roja Braised NEFF Pork
pozole, slaw, almond romesco and pinto puree
NEFF Butcher’s Steak
roasted potato, salad of Berry patch spinach, roasted onions, not local green beans and feta
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