Tasting Menus
Nightshade Noodle Bar offers exclusively tasting menus, each tailored to the individual table. While the full menu remains a surprise, guests may choose two dishes from that evening’s offerings to be included. Chef/Owner Rachel Miller then creates a personalized menu, written to order, shared by the group.
The menus are inspired by Vietnamese and French cuisines, with a strong focus on local and global seafood. Over 30 dishes are in rotation, featuring ingredients sourced from around the world. The experience is dynamic and fluid. Our service team, led by Service and Beverage Director Alexandra Caruso, pairs beverages in real time to match each guest’s unique menu. (Pairings are not included in the price of the meal, and an a la carte drink menu is also provided)
Priced per Person
The Prelude - Seven Courses 75
This shorter tasting offers a glimpse into our culinary approach—a compact, flavorful experience designed to highlight Chef Rachel's style.
Available before 6:00 PM. 1-1.5 hours
The Chef’s Edit - Nine Courses 95
An introduction to our signature flavors through a curated selection of our most celebrated dishes.
1-1.5 hours
NNB Signature Tasting - Fourteen Courses 160
Our most popular journey, perfectly paced to offer a full and elaborate Nightshade Noodle Bar experience.
Roughly 2 hours
The Full Bloom - Twenty One Courses* 250
The height of the season in a showcase of our finest ingredients, composed personally by the Chef.
2-2.5 hours, only 2 available per night
The Ultimate - Thirty Courses* 390
Our most exciting and complete expression, for the true adventurer. This comprehensive journey requires the full participation of the guest and often includes spontaneous, off-menu creations.
3-3.5 hours, by email request only
*We are unable to accommodate dietary restrictions on 21 and 30-course menus
Custom Beverage Pairings Available Daily - Click here for a recent drink list
SAMPLE MENU
*nnb choupique caviar service
eggspuma dip, crispy garlic, potato chips
hot misty point oyster (Chesapeake Bay, VA)
mushroom and lettuce soup
Australian black winter truffle
grilled coconut sticky rice pop
tamarind brown butter pork floss
kabocha squash bột chiên
fermented rice cakes, green chili lime sauce, crispy confit duck tongues, pickles
*chilean uni brûlée
brown butter + red curry hollandaise, torched cinnamon
bone marrow banh mi
green chili citrus butter
tamarind bbq moulard duck
braised yuba, smoky hủ tiếu broth, finger lime
charred chinese broccoli
aged ginger scallion vinaigrette, black garlic chili sauce
sungold tomatoes
glass noodles, tomato water nước chấm, smoky roe, spicy marcona almond
habanero claypot caramel monkfish
charred ginger scallion lettuce
oil-poached murray cod
peanut romesco, smoked raisin caramel
@nightshadeclamshack steamy brioche rolls
crispy rock shrimp salt & pepper clam roll
red chili lime sauce green chili lime sauce
green papaya
white sesame ranch nước chấm, black sesame cracker, tons of herbs
fermented black bean puttanesca
fresh phở noodles, opal basil, firefly squid
garlic noodles
confit garlic, cravero parmigiano reggianocandied lemon, fennel pollen
homemade egg noodles
caramelized garlic sauce, tingly chili crisp, thai basil, shredded beef, peanuts
claypot caramel foie gras
~or~
morel & royal trumpet mushroom conserva
grilled coconut sticky rice, amarena cherries
valençay aoc
honeyed grilled pickled garlic scapes
~tiger’s blood & aloe vera~
cantaloupe sorbet
lemon thyme
salted chocolate mousse
66% valhrona caraibe, cognac
SUPPLEMENTS
milk-cured foielipop 10/ea
smoked papaya, candied hazelnut
bone marrow fried rice 32
snow peas & leaves, carrots, smoked raisins, black vinegar butter sauce
foie gras bánh flan 10/ea
nixta + burnt sugar caramel, warm corn mousse
You’ll notice we’ve included a 20% “administrative fee” to your check. This is not a tip, service fee or gratuity. Rather the administrative fee is used to provide equitable wage for all of our employees.
In the state of MA, tips cannot be shared with anyone who provides your dining experience besides the service employees. This contributes to a wage gap between service employees and the back of house employees, perpetuating the inequities that our industry faces. In efforts to not embrace the traditional wage gap between service and back of house employees, the entire 20% admin fee is shared fairly between all employees who create your dining experience.
Tipping is not required nor expected from our guests. However, tipping is not prohibited and is greatly appreciated by our service employees.
We take pride in our equitable-pay work environment which further promotes the positive restaurant culture we all deserve as professional adults.
Thank you,
Chef Rachel & The Nightshade Team