Dinner Menu

Thursday, November 8th, 2012

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Small Plates

10.

Parsnip, Pear and Lemongrass Soup

chevre, pumpkin seeds

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple dressing

Pork Shank Terrine

cider jelly, warm lentils, frisee and onion salad

“Coconut” Japanese Turnips

not so local pineapple, macadamia, cilantro, chilies, tofu and scallion

Salt Cured Foie Gras Mousse

apricot nut,  jam, toasts

Warm Delicata and Butternut Squash Salad

bacon, spinach, Maytag blue cheese, croutons, red wine and winter radish

Bone Marrow Welsh Rarebit

roasted kale salad, pickled peppers, fried egg, spicy ketchup

Semolina toasts (2.) Lettuces with vinaigrette (8.)

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, braised chicken, carrots, celery root

 

Plates

25.

Crispy NEFF Pork Belly

crispy cheddar broccoli polenta, turnips, maple vinegar, Brussels sprouts

 

Pan Roasted Misty Knoll Chicken Breast

extra skin, chicken wing cassoulet, fennel salad

Curried Farm Raised Idaho Trout

Berry Patch cauliflowers, English peas from the freezer and couscous, pomegranate

 

Seared Lamb Loin

Woven Roots carrots and shaved beets, grapefruit, horseradish, yogurt and poppy seeds

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.