Dinner Menu
Friday, April 24th, 2015
Leaves and Vegetables
12.
Confit of Portabella Mushroom and Spinach
fried garlic, roasted scallion emulsion, sesame seeds and pickled carrots
Berry Patch Kale Salad
carrot juice and sour cream vinaigrette, pecans, apricots, amaranth, white balsamic
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
Chickpeas and Too Many Herbs
tomato vinaigrette, spiced yogurt, saffron, currants and bulgur
Small Plates
10.
Tea Sandwich of Cod and Tobiko
crusts off store bought white bread, red onion, radish and aioli
“Chopped” Chicken Liver Pate
walnuts, Manischewitz pickled egg, celery, mustards, toast
Marinated Squid, Peppers and Onions
couscous, capers, basil puree and paprika
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Campanelle, bitter greens, white fish, chopped clams, corn
Cavatelli, arugula and orange zest pesto and carrots
Orecchiette, spicy Italian sausage, mustard greens, beech 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, lentils, watercress, onion gastrique, feta
Six Mates Shrimp and Pork Belly
dill pickled, thyme, king trumpets, peas and potatoes
Poached Chicken Breast and Thigh
savoy cabbage soubise, kale, herbs, and anise
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