Dinner Menu

Thursday, February 7th, 2013

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Small Plates  10.

Dad’s Apple Salad

hazelnuts, peanuts, sage, currants and maple dressing

Marinated and Cured Steelhead

poppy seed and beet blini, crème fraiche, tarragon, grapefruit

Chicken Skin Tacos

almond romesco, slaw, refried beans, jalapeno

Roasted Pumpkin Soup

chestnut, ginger, goat cheese and sour barley

Spinach and Kohlrabi

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

Chicken Liver Pate

portobello confit, shallot marsala jam, mustard and toasts

Mighty Food Farm Roasted Beets

frisee, feta, pumpkin seeds, tangerine and peppered allspice

Semolina toasts (2.) Five course menu tasting (55.)

 

Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina dumplings, lemon and smoked paprika braised chicken, dill sour cream

 

Plates   25.

Roasted Misty Knoll Chicken Breast

carrots, cauliflower, yellow coconut curry and chopped clams

Brined and Roasted Pork Loin

winter squash, Berry Patch collard greens, smoked maple, polenta

Bacon Poached Idaho Trout

pomme puree, fried Brussels sprouts, apple and date molasses

Petite Filet of NEFF Strip Loin

button mushroom risotto, roasted onions

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