Dinner Menu

Wednesday, March 20th, 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

Hummus Trio

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

Deviled Eggs

warm pea shoots and bacon, smoked paprika “ketchup”, yams and a petite grilled cheese

Rice and Chicken Wing Croquettes

 “buffalo sauce”, Spanish blue cheese, turnip puree, celery, spinach

Beef Tongue Pastrami

yogurt, fingerling potatoes, kale and pear emulsion

Semolina toasts (2.) Five/Six course menu tasting (55./65.)

 

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”, peas from the freezer, crispy Brussels sprouts

 

Plates   

25.

Misty Knoll Chicken Breast

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

Sautéed Farm Raised Idaho Trout

lentils, cauliflower, Belgian endive, thyme, leeks

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.