Dinner Menu

Thursday, August 6th, 2015

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 Summer Prix Fixe

Three Course  45.
Four Course 55.
Five Course 65.

Green Beans from Lee, roasted onion, fired potato, bacon, horseradish and Animal Farm buttermilk

Woven Roots Beets and Nectarines, pumpkin seeds, feta, white balsamic “mignonette”

Chilled Borscht of Tart Plums, honey braised fennel and Swiss chard, mint oil

Cucumber, Spicy Carrot and Tahini Salad, bulgur wheat, burnt garlic, lemon and green olives

Petite Lamb Curry, chickpeas, cilantro, roasted squash, yogurt

Corn and Poached Rock Shrimp, cherry tomatoes, scallion and white beans

Chicken Fried Chicken Livers, roasted apricots, honey-mustard, purple basil and challah

Sautéed Haddock, sweet pea puree, buttered grains, upland cress, pistachio and dill

Cob Braised Pork Shoulder, corn, jalapeno, almond romesco, queso fresco and lime

Sautéed Veal Flank, duck fat lentils, mustard, lemon, lettuces

Sweet corn risotto, chives, cultured Vermont butter, tomato jam

 Ricotta cavatelli, charred eggplant puree, basil, tomato and aged balsamic crumb

Spaghetti, bone marrow and braised parsley pesto, gremolata

Purple Basil and Greek Yogurt Panna Cotta, sour cherries, red vermouth, anise cookie

 Warm Crumbled Cornbread, blueberries, lime cream, mascarpone

 Chocolate and Coconut Sorbet, pecan raisin granola, banana, almond and white chocolate

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