Dinner Menu

Tuesday, December 16th, 2014

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Leaves and Vegetables

12.

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Warm Shaved Brussels Sprouts

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

Winter Butter Lettuces from Lee

Animal Farm buttermilk, everything croutons, chickpeas

Beets, Carrots and Horseradish

sour cream, lemon, watercress, borscht, dill and onion seed

 

Charcuterie

  1. each 18. all three

Chicken Liver Pate                             Pheasant and Duck Terrine                           Trout Mousse

 

 

Small Plates

Lentil and Duck Soup

mustard, red wine vinegar black pepper, pistachios

Flounder and Fava Bean Falafel

tarragon and iceberg slaw

Berry Patch Buttercup Squash Fritters

spicy Thai curry, local napa cabbage, scallions

Crispy Rice and Chicken Croquettes

almost General Tso’s sauce, Dale’s choy, sesame

Sourdough toasts (3.)

 

Pasta

15./22.

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

Orecchiette, braised NEFF beef, chilies, chives and cream

Semolina and Garlic Dumplings, braised chicken, kale and Pecorino

 

Pizzichi de Farro, rabbit, heirloom beans, braised greens and sun dried tomato

Large Plates

26.

Seared Flank of Veal

asparagus and potato puree, sour cream, cabbage, lemon, roasted carrots

 

Pan Roasted Idaho Trout

celery root, leeks, endive, raisin, quinoa, caper and chervil

Herb Cured Duck Confit

potatoes, winter squash puree, turnips, radish, pickled onions

 

                           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.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local