Dinner Menu
Thursday, June 11th, 2015
To Begin
12.
Chopped and Charred Salad of Berry Patch Joi Choi, avocado and iceberg puree, tahini, cucumber, bonito
Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto
Spicy Asparagus and Tortilla Soup, pumpkin seeds, crushed nachos, salsa verde and crema
Toasted Potato Flake Spaetzle, asparagus, cheddar, chive, bacon and a slow poached egg
Braised Cricket Creek Veal Shin and Piave Agnolotti, wilted romaine, pine nuts, porcini, whey brodo
Crispy Confit of Pork Spare Ribs, slow cooked grits and maple sweet and sour
Grilled Watermelon and Fennel, minted yogurt, lemon, fennel pollen and chili flake
Artichoke Hearts and Avocado, lime, jicama, cilantro, almonds, generic iceberg lettuce
Black Radish and Squid, Caesar of radish greens, pea shoots, garlic crumb, cured yolk
Chicken Fried Chicken Livers, spinach pancake, grilled nectarine, onion butter, lettuce, Sauternes
To Continue
24.
NEFF Flank Steak, Yukons, green beans, lentils, barley, button mushrooms, roasted onions
Crispy Galantine of Vermont Chicken Breast, quinoas, chicken wing sausage, asparagus, carrots
Dirty Rice stuffed Quail, avocado leaf and tasso vinaigrette, cornbread, Swiss chard carnitas
Tempura Soft Shell Crab, tomato and pancetta puree, farro, Napa cabbage and peas (15./30.)
Pasta
15./22.
Penne, roasted tomato, Parmesan, ricotta and EVOO
Tagliatelle, NEFF beef Bolognese, crumbs
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