Dinner Menu
Friday, June 5th, 2015
To Begin
12.
Chopped and Charred Salad of Berry Patch Joi Choi
black radish, avocado and iceberg emulsion, tahini, cucumber, bonito
Confit of Portobello Mushroom Tartare
garlic creamed farro, pickled red onions, arugula
Blanched Snap Peas and Pea Shoots
horseradish, breakfast radish, salt and pepper crumbs
Overmeade Roasted Asparagus
Monterey chevre, sunflower seed and bitter green pesto
Fried Confit Ribs
Walker street rhubarb braised collard greens, quince glaze
Carrot “Carnitas”
pumpkin seeds, salsa verde, cilantro
Pork Fried Rice Croquettes
soy jus, baby corn, bamboo, burnt onion oil, Szechuan peppercorn
Curried Bluefish Mousse
capers, sultanas, cauliflower, coconut, spicy mussels, toasts
Chili and Garlic Sausage Empanada
sour cream, potato and summer slaw
Semolina toasts (3.) Greens with vinaigrette (8.)
To Continue
24.
NEFF Flank Steak
Yukons, green beans, lentils, barley, button mushrooms, roasted onions
Fried Skate Wing
hot sauce mayonaise, burdock, preserved egg yolk and spinach
Pan Seared Trout Filet
fava bean puree, lemon, roasted garlic, smoked trout belly, more beans
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