Dinner Menu

Sunday, November 9th, 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

Broccoli and Radish

bacon, potato, black pepper and pickled shallot

Dad’s Apple Salad

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

Pete’s Young Greens and Delicata Squash

pumpkin seeds, feta, grapefruit

 

Small Plates

10.

New Zealand Venison and Pork Rillette

red onion, rhubarb jam, tamarind mustard

Butternut Squash Fritters

pumpkin and almond romesco, black beans, jalapeno crema, cilantro and lime

Poached George’s Bank Flounder Salad

salsa verde, cornichon, aged salted daikon, caper, pickled green tomato

Torched Terrine of Lamb Neck

horseradish, cabbage, caramelized onion

Leahey Milk Poached Cauliflower Soup

salt cod, brown butter, golden raisins

Semolina toasts (3.)

 

Pasta

15./22.

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

Pizzichi di Farro, braised spiced beef, nutmeg, black pepper, scallion, dates

Orrechiette, curried pumpkin, pork and carrot

Linguini, braised veal, mascarpone, sunflower seed pesto

 

Large Plates

26.

Stewed Lamb Shank

lentils, parsley, fennel, apricot and yogurt

Roasted Brined Pork Loin

smoked orange and apple sauce, quinoa, arugula, thyme

Roasted Leg of Duck Confit

kale, braised chicken, heirloom turnip, potato, mustard and spinach

 

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.