Dinner Menu

Tuesday, December 30th, 2014

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Leaves and Vegetables

12.

Warm Shaved Brussels Sprouts

blue cheese, pear, bacon, red onion, walnuts and parsnip

Frisee and Grapefruit

vanilla, ginger, beets and pumpkin seeds

Dad’s Apple Salad

maple, peanuts, hazelnuts, currants and sage

 

 

Charcuterie

12./14.

Chicken Liver and Pecan Pate                       Pheasant and Duck Terrine

 

 

Small Plates

Pumpkin and Chipotle Fritters

almond romesco, pickled peppers and black beans

“Pimento Cheese” and Potato Tacos

cumin, green olive, iceberg, cilantro and jalapeno

Celery Root Soup

French onion “butter”

Soft Poached Egg n’ Grits

peas from the freezer, chicken and crystal hot sauce

Turkey Nuggets

peppered gravy, cabbage and cranberry

Sourdough toasts (3.)

 

 

Pasta

15./22.

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

 

Fusilli, celery root mac n’ cheese, crumbs

Spaghetti, eggplant, buttermilk, fried garlic and wilted greens

Orecchiette, spicy braised beef and chicken, parsley

 

 

Large Plates

26.

Pan Roasted Idaho Trout

petite fava and heirloom bean “cassoulet”, herbs, fennel salad

 

Breast of Misty Knoll Chicken

onion puree, cabbage, potato, mushrooms, mustard, caper and lemon

 

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