Dinner Menu

Saturday, November 8th, 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

Warm Broccoli and Bacon Salad

blue cheese emulsion, pickled shallots

Dad’s Apple Salad

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

Pete’s Young Greens and Delicata Squash

pumpkin seeds, feta vinaigrette, orange segments

Small Plates

10.

New Zealand Venison and Pork Rillette

red onion, rhubarb jam, 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 and White Fish Salad

black pepper, salted radish, cornichon, parsley puree

Salt Cod and Celeriac Soup

fried potatoes and buttered Ritz

Semolina toasts (3.)

 

Pasta

15./22.

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

Orrechiette, braised spiced beef, nutmeg, black pepper, scallion

Linguini, curried pumpkin, ground pork, dates and carrot

 

Large Plates

26.

Stewed Lamb Shank

lentils, parsley, fennel, apricot and yogurt

Braised NEFF Beef

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

George’s Bank Flounder

cauliflower and celery root puree, spinach, carrots and raisins

Roasted Brined Pork Loin

smoked orange and apple sauce, quinoa, arugula, thyme

 

 

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