Dinner Menu
Friday, June 26th, 2015
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To Begin
Chilled Avocado “Veloute”, chicken salad, jalapeno, crumbled nachos and crema
Strawberries. Radish and Spinach, Maple Brook mozzarella, buttermilk, basil, black pepper, farro
Braised Kale Salad, pancetta, roasted shallot, garlic scapes, Eleven Brothers goat tomme
Overmeade Marinated Asparagus, bonito aioli, Jonah crab, crumbled egg, butter crumbs, chervil pistou
Watermelon and Fennel Salad, fried Halloumi, pickled rind, oregano, poppy seeds
Warm Salad of Dandelion Greens, Bone Marrow, toast, slow poached egg, Parmesan, roasted tomato
Pete’s Greens, creamed nigella seed vinaigrette, dill pickled green strawberries, popped amaranth
Cricket Creek Veal Agnolotti, zucchini puree, caper, raisin, sun dried tomato, chilies and saffron
Seafood Charcuterie
pick one, two or all three
Trout and horseradish mousse
Shad roe and pancetta pate
Swordfish rillettes
To Continue
Misty Knoll Chicken Thigh, Leahey bacon, creamed barley, asparagus, salad turnips, frisee
Fried Pollock, salt cod, pea and potato “hash”, butter lettuce, green goddess and pickled mussels
Seared NEFF Butchers Steak, smoked quinoa, BBQ’d beef jam, kohlrabi, scallions
Spaghetti, shaved summer squash, garlic scape, pine nut and green olive pesto, Parmesan
Papperdelle, Italian sausage, Swiss chard and pepperoncinis
Sweet
Nectarine and Yogurt Panna Cotta, ginger, stone fruit jam, oat and graham crumble
Warm Crumbled Corn Bread, rhubarb jam, strawberries, jalapeno ice cream and toasted corn flakes
Almond Cake, lemon curd, candied cherries, whipped cream and a chocolate truffle
Chef/Owner – Bjorn Somlo
Chef de Cuisine – Raymond Stalker
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.