Dinner Menu

Sunday, November 30th, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets and Squash Fritters

Walker street black raspberry crema, walnuts, arugula, verjus

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Sweet Dumpling Winter Squash

pumpkin seeds, citrus, feta, spinach, yogurt and saba

Warm Shaved Brussels Sprouts

cider vinegar, ham, blue cheese and a soft poached egg

 

 

Small Plates

10.

Lamb Shank Stew

couscous, carrots and cumin

Black Pepper Trout Pate

mustard, aged salted daikon, caper, pickled green tomato

Terrine of Cured Veal

fried egg, caraway vinaigrette and fingerling potatoes

Chicken Skin Tacos

almond romesco, slaw, bodega jalapeno and refried beans

Sourdough toasts (3.)

 

 

Pasta

15./22.

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

Orecchiette, braised NEFF beef, pecorino and pepperoncini

Linguini, pumpkin, braised chicken, chipotle and cheddar crumbs

 

 

Large Plates

26.

Misty Knoll Chicken Breast

semolina dumplings, spicy mustard braised kale, heirloom turnip puree and farro

Smoky Fish Cakes of Artic Char

lentils, pickled onion, celery root, Animal farm buttermilk and parsley

*Seared “Filet” of Painted Hills NY Strip

porcini “creamed” spaghetti squash, button mushrooms, crumble fries, arugula (32.)

 

Menu Tastings

Three Course 30. per person                          Five Course 55. per person.

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.