Dinner Menu

Wednesday, January 15th, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Chicken Skin Tacos

almond romesco, refried beans, jalapeno and slaw

Commodity Brussels Sprouts

bacon, potato, melted onions, slow poached egg  and mustard vinaigrette

Lady Moon Farms Romaine

kalamata olives, pepperoncini, feta, pumpkin seeds with or without fried salami

Jeweled Yams

cumin, cilantro, toasted avocado, Dan’s white fish roe and orange

Roasted California Beets and Carrots

grapefruit, Maple Hill yogurt, walnuts, mint and fennel seed

Animal Farm Buttermilk and Acorn Squash Soup

smoked paprika

 

Lemon and Harissa Hummus

eggplant and couscous salad, toasts

Winter Squashes

spicy soy, sesame, salted daikon, seaweed, gingered leeks

Sautéed Veal Sweetbreads

monkfish hash, caper, water chestnut and buttered lettuces (15.)

Semolina toasts (3.)                          Romaine and vinaigrette (8.)

 

 

Pasta

15./22.

Linguini, bone marrow “Bolognese”, pecorino crumbs

Spaetzle, braised rabbit, mustard and cabbage

“Chicken and dumplings”, root vegetables, thyme and garlic

 

 

Plates

25.

 

Seared Black Bass

petite chowder of Swedish turnip, green kale, grapes and dill

Peppered Breast of Canadian Duck

lentils, burdock root, parsnip and figs

 

Misty Knoll “Senior” Chicken Breast

BBQ’d greens, slow cooked grits, pickled watermelon rind

 

Filet of NEFF Beef Strip Loin

            fingerlings, braised Brussels sprouts, sheep’s milk blue cheese, roasted onions  (30.)

Five Course Menu Tasting 55. per person

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.