Dinner Menu
Saturday, June 13th, 2015
To Begin
12.
Chopped and Charred Salad of Berry Patch Joi Choi, avocado and iceberg puree, tahini, cucumber, bonito
Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto
Spicy Asparagus and Tortilla Soup, pumpkin seeds, crushed nachos, salsa verde and crema
Toasted Potato Flake Spaetzle, asparagus, cheddar, chive, bacon and a slow poached egg
Braised Cricket Creek Veal Shin and Piave Agnolotti, wilted romaine, pine nuts, porcini, whey brodo
Watermelon “Tartare”, Greek yogurt, shaved fennel, fennel pollen, pickled rind, crumbled Halloumi
Artichoke Hearts and Avocado, lime, jicama, cilantro, almonds, generic iceberg lettuce
Black Radish, Garlic Scape and Squid, Caesar of radish greens, garlic crumbs, cured yolk
Chicken Fried Chicken Livers, spinach pancake, nectarine chutney, onions, more spinach
Berry Patch Strawberries and Pea Shoots, pea nage, farro, pecorino, balsamic, toasted oats, mint
sourdough toasts (3.) greens with vinaigrette (8.)
To Continue
24.
Pan Roasted Trout, tomato, clam and pancetta broth, green beans, roasted fennel, celtuce
Crispy Galantine of Vermont Chicken Breast, quinoas, chicken wing sausage and asparagus
Dirty Rice stuffed Quail, avocado leaf and tasso vinaigrette, cornbread, jalapeno jam
Tempura Soft Shell Crab, sweet pea puree, bulgur and Napa cabbage (15./30.)
Pasta
15./22.
Penne, roasted tomato, Parmesan, ricotta and EVOO
Pizzichi di Farro, Italian sausage, black kale pesto, black olives
Taglietelle, beef Bolognese and buttered crumbs
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.
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