Dinner Menu
Wednesday, April 22nd, 2015
Leaves and Vegetables
12.
Confit of Portabella Mushroom and Spinach
fried garlic, miso emulsion, sesame seeds and pickled carrots
Berry Patch Kale Salad
pickled red cabbage, currants, pecans, amaranth and EVOO
Marinated Eggplant and Piave
white beans, cubanelle peppers, pickled fennel and croutons
Beet Confit and First of the Season Chevre “Tartare”
mango, grains of paradise, sherry and frisee
Small Plates
10.
Slow Poached Farm Egg
millet and Parmesan porridge, peas, lemon, garlic oil
Tea Sandwich of Cod and Tobiko
crusts off store bought white bread, red onion, dill, cucumbers and aioli
Lamb Chili Taco
bodega jalapeno, cilantro chimichurri, cumin slaw
“Chopped” Chicken Liver Pate
walnuts, Manischewitz pickled egg, celery, mustards, toast
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Shells, cauliflower “mac n’ cheese” and garlic crumbs
Cavatelli, arugula and orange zest pesto, carrots, basil
Orecchiette, spicy Italian sausage, mustard greens, maitake mushrooms
Large Plates
26.
Pan Roasted Farm Raised Trout
Granny Smith apple, cremini mushroom, horseradish, buttered matzo and pea shoots
NEFF Butcher’s Steak
green olive and mandarin emulsion, bulgur wheat, watercress, onion gastrique, feta
Fried Icelandic Cod
confit of baked potato and EVOO, smoked anchovy, capers, pickles
Roasted Chicken Thighs
curried yogurt, garlic, ginger, kale, anise and not local green beans
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