Dinner Menu

Sunday, October 5th, 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 Wilted Braising Greens

black-eyed peas, soft poached egg, rock shrimp, Crystal

Seared Jerusalem Artichokes, Radish and Cucumber

sesame, pickled yellow broad beans, scallion and shiitakes

 

Small Plates

10.

Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Button Mushroom Soup

marsala wine, walnuts, arugula, lemon, roasted garlic

Butternut Squash Fritters

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

“Veloute” of Sauerkraut

hot dog, mussels, mustard seed, leeks and caraway

Curried Pork Terrine

cauliflower puree, 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

Spaetzle, braised beef, paprika and pepperoncini

 

Large Plates

26.

Sautéed Arctic Char

Italian broccoli, Barefoot potatoes, watercress pistou, poppy seeds, shiso

 

Maple Brined Fried Amish Chicken

collard greens, ham, spicy pickles

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.