Dinner Menu
Tuesday, April 7th, 2015
Leaves and Vegetables
12.
Broccoli, Leek and Millet Risotto
smoked gouda, pickled onions, carrots and buttered Ritz
Green Beans and a Slow Poached Farm Egg
frisee, potatoes, fried onions
Berry Patch Kale Salad
pickled red cabbage, currants, walnuts, amaranth and EVOO
Small Plates
10.
Pork Wontons
pineapple sweet and sour
Chickpea Falafel
feta, cucumber, charred eggplant, yogurt and bulgur wheat
Roasted Chicken and Schmatlz 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
bodega jalapeno and slaw
Button Mushroom and Berle Crowdie “Blintz”
braised beef jus, parsley
Swordfish Confit Salad
Swedish turnip latke, apple, caper, sour cream
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Shells, cauliflower “mac n’ cheese” and garlic crumbs
Spaghetti, pork ragout, white beans and spinach
Large Plates
26.
Poached Misty Knoll Chicken Breast
steamed rice, tarragon, mushroom gravy and fried mushrooms, kale
Seared Icelandic Haddock
roasted potatoes, caramelized onion and celery broth, chicory, lemon, carrots
Marinated Round of Domestic Lamb
couscous, cumin, parsley, pistachio, 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