Dinner Menu

Friday, November 9th, 2012

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Small Plates

10.

Spicy Pumpkin and Orange Soup

rosemary churros, chevre

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple dressing

Pork Shank Terrine

cider jelly, warm lentils, mustard greens and onion salad

Warm Delicata and Butternut Squash Salad

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

Crispy Chicken “Meatballs”

porcini braised button mushrooms, Parmesan, marsala, fried sage

Bone Marrow Welsh Rarebit

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

Semolina toasts (2.) Lettuces with vinaigrette (8.) Chicken liver and pecan pate (10.)

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, pork sausage, white beans, bitter green pesto, sunflower seeds

Matzo meal gnocchi, 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

“coconut” japanese turnips, not so local pineapple, macadamia, cilantro, chilies and scallion

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.