Dinner Menu

Thursday, November 6th, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets and Carrots

sour cream and tart red wine plum nage, pear, walnut

Broccoli and Smoked Arctic Char

pecorino and caper aioli and toasted crumbs

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple dressing

Pete’s Young Greens and Delicata Squash

feta, pumpkin seeds, Grenache vinaigrette, orange segments

Small Plates

10.

New Zealand Venison and Pork Rillette

maple, celery and blueberry chutney, tamarind mustard

Butternut Squash Fritters

coconut milk, Thai flavors, sencha gastrique, peanuts, slaw

Torched Terrine of Lamb Neck

horseradish, cabbage, caramelized onion

Idaho Trout Mousse

black pepper, salted radish, cornichon

Salt Cod and Celeriac Soup

fried potatoes and buttered Ritz

White Fish Salad

cornichons, arugula and whole grain mustard

Semolina toasts (3.)

 

Pasta

15./22.

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

Orrechiette, braised beef, pepperoncini and collard greens

Linguini, brown butter, acorn squash, chipotle and spiced pepitas

 

Large Plates

26.

Stewed Lamb Shank

lentils, roasted carrots, parsley, fennel and raisins

Braised NEFF Beef

potato and Havarti puree, kale, mascarpone, pickled green tomato

George’s Bank Flounder

cauliflower, spinach, celery root broth, white beans, balsamic

 

 

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