Dinner Menu
Saturday, June 20th, 2015
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To Begin
Chilled Avocado “Veloute”, iceberg, chicken salad, jalapeno, crumbled nachos and crema
Braised Kale Salad, pancetta, roasted shallot vinaigrette, garlic scapes, ricotta, zucchini
Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto
Watermelon “Tartare,” pickled rind, pepperoncini, oregano, poppy seeds, fennel, yogurt, pollen
Berry Patch Strawberries and Pea Shoots, farro, pecorino, aged balsamic, toasted oats, mint
Petite Summer Stew of Asparagus, pork sausage, Swiss chard, slow poached egg, crispy zucchini blossom
greens with vinaigrette
Charcuterie
choose one, two or three
C.C. veal and pork rillettes trout and horseradish mousse chicken liver and hazelnut pate
To Continue
Roasted Swordfish, tomato, zucchini, scapes, Walker street rocket and asparagus
Misty Knoll Chicken Breast, chicken wing sausage, turnip green braised Japanese turnips
“Brined” Pollock, barley, peas, chopped clam, buttered crumbs potatoes
Seared NEFF Butchers Steak, smoked quinoa, BBQ’d beef jam, kohlrabi and pickled ramps
Spaghetti, shaved zucchini, garlic scape, pine nut and green olive pesto, Parmesan
Sweet
Lemon Cheesecake, Austin’s mango, coco almond crumbs, yogurt granita
Warm Crumbled Corn Bread, rhubarb, strawberries, jalapeno ice cream and toasted flakes
Old Fashioned Chocolate Cake, whiskey currant peanut butter, caramel coffee anglais, whipped cream
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