Dinner Menu

Tuesday, March 19th, 2013

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Small Plates

10.

Dad’s Apple Salad

peanuts, hazelnuts, sage, currants, maple

Chicken Skin Tacos

refried beans, slaw, almond romesco, pickled jalapeno

Chicken and Egg

“buffalo sauce”, Spanish blue cheese, rice and wing croquettes, deviled eggs

Pastrami of Beef Tongue

fingerling and kale salad, yogurt dressing, pear emulsion

Hummus Trio

white bean, chickpea, split pea, toasts, chips, pita and olive “antipasti”

Chicken Liver and Oatmeal Pate

seasonal accompaniments

Semolina toasts (2.)

 

Pasta   

20.

Semolina dumplings, Black Queen Angus goat, chickpeas, pumpkin seeds, chevre

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, bone marrow tomato sauce, salami crumbs

Orecchiette, butternut “mac + cheese”, crispy Brussels sprouts, pea shoots, smoked maple

 

Plates   

25.

Misty Knoll Chicken Breast

tempura of chicken “meatballs”, jasmine, Vietnamese flavors, hoisin

Sautéed Farm Raised Idaho Trout

lentils, carrots, Belgian endive, thyme, crème fraiche

Roasted Coulotte of NEFF Beef

pommes “fondue” gruyere, mushroom fricassee, barley

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