Dinner Menu

Wednesday, November 19th, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets and Carrots

quinoa, raspberry, sour cream and walnuts

Broccoli from Lee

roasted garlic and smoked almost Caesar dressing, pickled shallot

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Sweet Dumpling Winter Squash

pumpkin seeds, orange, feta, frisee, yogurt and saba

Fried Commodity Brussels Sprouts

leather leaf spinach, kale and bacon pesto, Havarti fondue, soft poached egg

 

Small Plates

10.

New Zealand Venison and Pork Rillette

fennel chutney, rhubarb jam, quince mustard

Swordfish Salad

mustards, aged salted daikon, caper, pickled green tomato

Terrine of Cured Veal and Aspic

sunnyside egg, caraway vinaigrette and hash browns

Turkey Wing Nuggets

cranberry-ancho mayo, pickled cranberries and chives

Chicken Skin Tacos

almond romesco, slaw, bodega jalapeno and refried beans

Sourdough toasts (3.)                         Broccoli heart and peanut soup (10.)

 

 

Pasta

15./22.

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

Pizzichi di Farro, shredded beef and pepperoncini

Linguini, braised veal, cream, lemon and pecorino

 

Large Plates

26.

Braised NEFF Beef

lentils, red wines, thyme and arugula

Parsley Cured Duck Confit

mustard braised collards, heirloom turnip and duck fat potatoes

Sautéed Idaho Trout

curried cauliflower, jasmine rice, whey, raisins, roasted onions 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