Dinner Menu

Tuesday, November 4th, 2014

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Woven Roots Roasted Beets and Carrots

sour cream and tart red wine plum nage, pear

Broccoli and Smoked Arctic Char

pecorino and caper aioli, toasted crumbs, raisins, pickled fennel

Apple and Delicata Salad

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

Pete’s Young Greens

feta, pumpkin seeds, Grenache vinaigrette, orange segments

Small Plates

10.

New Zealand Venison and Pork Rillette

maple, celery and blueberry chutney, tamarind mustard, toasts

Butternut Squash Fritters

coconut milk, Thai flavors, sencha gastrique, peanuts

Torched Terrine of Lamb Neck

horseradish, cabbage, melted onions

Idaho Trout Mousse

black pepper, salted radish, cornichon

Salt Cod and Celeriac Soup

fried potatoes and chervil

Fried Chicken and Mustard Greens

sesame, scallions, tatsoi, sticky rice

Semolina toasts (3.)

 

Pasta

15./22.

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

Orrechiette, braised beef, pepperoncini and greens

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

 

Large Plates

26.

Roasted Pork Loin

stewed lentils, smoky cabbage, blue cheese and arugula

Pan Roasted Koch Farm Turkey Tender

caraway, cauliflower, braised kale, carrot “kraut,” mustard

Braised NEFF Beef

havarti and potato puree, spicy collard greens

 

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.