Dinner Menu
Wednesday, June 3rd, 2015
To Begin
12.
Chopped and Charred Salad of Berry Patch Joi Choi, black radish, avocado, tahini, cucumber, bonito
Confit of Portobello Mushroom, farro, pickled red onions, toasted garlic – creamed spinach, rye
Berry Patch Lettuces, vinaigrette, breakfast radish, puffed amaranth
Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto
Seared NEFF Pork Belly, Walker street rhubarb braised collard greens
Carrot “Carnitas,” pumpkin seeds, salsa verde, crumb, cilantro
“Pork Fried Rice,” soy jus, baby corn, bamboo, burnt onions, Szechuan peppercorn
Braised Veal Shin Agnolotti, crushed peas, Piave, wilted romaine, pine nuts and whey brodo
Curried Blue Fish Mousse, capers, sultanas, cauliflower, coconut, spicy mussels, toasts
Chili and Garlic Sausage Empanada, sour cream, potato, mustard and braised cabbage
Semolina toasts (3.)
To Continue
15.
NEFF Flank Steak, Yukons, green beans, lentils, barley, button mushrooms, roasted onions
Roasted Breast of Quail, shrimp, cornbread and tasso stuffing, pepper jam, fried dirty rice, red eye
Seared “Scallop” of Monkfish, white bean spring “cassoulet,” arugula, orange
Schnitzel of Veal, braised mustard greens, fried egg, caper, tarragon and lemon
Fried Soft Shell Crab, pea shoot aioli, summer slaw, more pea shoots
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