Dinner Menu

Friday, November 14th, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets and Carrots

golden raisin and horseradish puree, ancient grains, frisee and walnuts

Broccoli and Radish

anchovy and roasted garlic emulsion, pickled shallots

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Delicata Squash and Young Greens

pumpkin seeds, grapefruit, hibiscus vinaigrette and figs

 

Small Plates

10.

New Zealand Venison and Pork Rillette

fennel chutney, rhubarb jam, tamarind mustard

Butternut Squash Fritters

pickled ginger mascarpone, soy radish, jalapeno and lime

Swordfish Salad

mustards, aged salted daikon, caper, dark rye, pickled green tomato

Torched Terrine of Lamb Neck

horseradish, cabbage, caramelized onion

Broccoli and Peanut Soup

Thai flavors, cilantro and sticky rice

Soft Poached Egg

kale and bacon pesto, cheesy bread

 

Semolina toasts (3.)                            Petite stew of Lamb Shank

 

Pasta

15./22.

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

Orrechiette, curried pumpkin, pork and carrot, crumbs, dates

Linguini, braised veal, cream, lemon and pecorino

 

Large Plates

26.

Roasted Brined Pork Loin

smoked orange and apple sauce, quinoa, arugula, thyme

Duck Confit and Braised Drum

kale, heirloom turnip, duck fat potatoes, mustard and roasted pear

Sautéed Idaho Trout

spicy crawfish bisque, rice, celery root, squash and spinach

 

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.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local