Dinner Menu

Saturday, October 4th, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets

pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill

Warm Woven Roots Greens

black-eyed peas, soft poached egg, rock shrimp

Late Harvest Compressed Melons

radish, feta, cucumber, red grapes, kombucha and sunflower seeds

 

 

Small Plates

10.

Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Button Mushroom Soup

marsala wine, walnuts, arugula

Seared Broccoli and Tatsoi

sesame, pickled yellow broad beans, scallion and shiitakes

Butternut Squash Fritters

whipped goat cheese, Bourbon, vanilla, pear, orange and almonds

Curried Pork Terrine

cauliflower puree and pickles, lima beans

Semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO

Pizzichi di Farro, ground lamb ragout, cumin, eggplant, olives and yogurt

 

Large Plates

26.

Sautéed Arctic Char

chipotle crema, spinach and Barefoot Farm potatoes

 

Maple Brined Fried Chicken

collard greens, ham, spicy pickles

Braised NEFF Beef

roasted sweet potato puree, red onion, Italian broccoli and crème fraiche

Citrus and Pepper Marinated Koch Farm Turkey Tender

carrots, sweet chili, black beans and cornbread

 

 

Chef de Cuisine – Raymond Stalker                Chef/Owner – Bjorn Somlo

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