Dinner Menu

Wednesday, February 13th, 2013

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Small Plates  10.

Dad’s Apple Salad

hazelnuts, peanuts, sage, currants and maple dressing

Trout Pate

grapefruit and endive salad, tarragon, poppy seed blini

Chicken Skin Tacos

almond romesco, slaw, refried beans, jalapeno

Buttermilk and Golden Beet Soup

rosemary, chestnut and chevre

Kohlrabi “Salad”

green olive “Caesar”, lemon crumbs, fingerlings, crumbled egg

Raven and Boar Pork Rilletes

red wine prune jam, toasts and mustard

Warm Berry Patch Spinach

bacon, slow poached egg, diced fries, Spanish sheeps milk blue and roasted onions

Big Eye Tuna Crudo

tangerine, peppered allspice, kewpie mayo, braised celery

Semolina toasts (2.)

 

Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina dumplings, braised chicken, toasted fennel seed, lemon, cracked wheat

 

Plates   25.

Roasted Misty Knoll Chicken Breast

pomme puree, fried Brussels sprouts, apple and date molasses

Seared Petite Filet of NEFF Strip Loin

mushroom crema, cauliflower, manchego, squash fries

Bacon Poached Idaho Trout

stewed lentils, red wine, tamarind, fried garlic and frisee

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