Dinner Menu

Saturday, June 20^th, 2015

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