Dinner Menu

Wednesday, December 3rd, 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, grapefruit, 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

Turkey Fritters

buttermilk massaged kale, cranberry and chives

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, sundried tomato and cheddar crumbs

 

 

Large Plates

26.

Misty Knoll Chicken Breast

mustard braised kale, heirloom turnip puree, cayenne peppers and quinoa

Smoky Fish Cakes of Artic Char

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

Braised NEFF Beef

Korean “miso” and bonito broth, Napa cabbage, sesame and button mushrooms

 

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.

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