Dinner Menu
Tuesday, June 2nd, 2015
To Begin
12.
Chopped and Charred Salad of Berry Patch Joi Choi, radish, avocado, tahini, miso, cucumber, bonito
Confit of Portobello Mushroom, farro, pickled red onions, toasted garlic – creamed spinach, rye
Berry Patch Lettuces, vinaigrette
Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto
Seared NEFF Pork Belly, Walker street rhubarb braised collard greens
Fried Swiss Chard and Lee Farms Ricotta Dumplings, black kale, tomato, parmesan
Carrot and Cheddar Carnitas Tacos, purple carrot and chipotle slaw, pumpkin seeds, salsa verde
Braised Veal Shin Agnolotti, crushed peas, Piave, wilted romaine, pine nuts and whey brodo
Curried Blue Fish Mousse, capers, sultanas, cauliflower, coconut, toasts
Semolina toasts (3.)
To Continue
15.
NEFF Flank Steak, Yukons, green beans, lentils, barley, button mushrooms, roasted onions
Roasted Breast of Quail, shrimp and tasso stuffing, pepper jam, fried rice croquettes
Poached Monkfish, white bean spring “cassoulet,” watercress, orange
Schnitzel of Veal, braised mustard greens, fried egg, mustard, caper, tarragon and lemon
Pasta
15./22
Pizzichi di Farro, roasted curly kale pesto, pancetta and pecorino
Penne, roasted tomato, Parmesan, ricotta and EVOO
Tagliatelle, NEFF beef Bolognese
Menu Tastings: Four Course, 55. per person Five Courses, 65. per person
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