Dinner Menu

Saturday, November 15th, 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

roasted garlic emulsion, pickled shallots, anchovy

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Sweet Squash and Young Greens

pumpkin seeds, grapefruit, hibiscus vinaigrette, yogurt and figs

 

Small Plates

10.

New Zealand Venison and Pork Rillette

fennel chutney, rhubarb jam, quince mustard

Butternut Squash Fritters

brown butter and cider, almonds, celeriac, spinach

Swordfish Salad

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

Turkey Wing Nuggets

cranberry-ancho mayo, pickled cranberries and chives

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 (10.)

 

Pasta

15./22.

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

Orrechiette, curried pumpkin, pork and carrot and sweet crumbs

Linguini, braised veal, cream, lemon and pecorino

 

Large Plates

26.

Roasted Brined Pork Loin

smoked orange and apple sauce, quinoa, arugula, thyme

Parsley Cured Duck Confit

mustard braised collards, heirloom turnip, duck fat potatoes and jus

Sautéed Idaho Trout

spicy crawfish bisque, jasmine rice, roasted onions and dressed 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