Dinner Menu

Friday, August 7th, 2015

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 Summer Prix Fixe

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

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

Woven Roots Beets and Nectarines, pumpkin seeds, Twig Farm Goat’s tomme, white balsamic “mignonette”

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

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

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

Terrine of Chicken Sausage, sugar snaps, pea puree and shoots

Seared Block Island Tuna “Ceviche”, corn, jalapeno, cilantro, almond romesco, cherry tomatoes and lime

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

Roasted Bluefish, spicy carrots, white bean puree, cucumber, bulgur and green olives

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

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

Orecchiette, bone marrow and braised parsley pesto, gremolata

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

 Blueberry and Almond Cake, roasted apricots, lemon verbena ice cream, white chocolate and raspberry

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

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