Dinner Menu

Wednesday, November 26th, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets and Carrots

quinoa, Walker street black cap sour cream, mustard greens and walnuts

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Sweet Dumpling Winter Squash

pumpkin seeds, feta, spinach, Leahey yogurt and saba

Warm Shaved Brussels Sprouts

bacon vinaigrette, blue cheese and a soft poached egg

 

 

Small Plates

10.

Winter Squash Soup

sour cranberry

Pate of Farm Raised Idaho Trout

aged salted daikon, caper, pickled green tomato

Jellied Terrine of Cured Veal

fried egg, caraway vinaigrette and hash browns

Turkey Wing Nuggets

black pepper gravy, tart ancho aioli, scallion

Chicken Skin Tacos

almond romesco, slaw, bodega jalapeno and refried beans

Sourdough toasts (3.)             Chicken liver and cider pate (10.)

 

 

Pasta

15./22.

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

Orecchiette, shredded beef and pepperoncini

Linguini, cauliflower mac n’ cheese and garlic crumbs

 

Large Plates

26.

Stewed Lamb Shank

couscous, tomato, cumin, fennel and arugula

Misty Knoll Chicken Breast

mustard braised kale, heirloom turnip, lentils, cayenne and farro

Pan Roasted Arctic Char

curried cauliflower puree, rice, raisins and spinach

Filet of Painted Hills Strip Loin (32.)

roasted broccoli, Napa cabbage, chili, “Korean miso” and sesame

 

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.