Beer & Wine Menu

Sunday, December 21st, 2014

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Leaves and Vegetables

12.

Warm Shaved Brussels Sprouts

slow poached egg, buttermilk, bacon, dill and garlic crumbs

Endive and Frissee

grapefruit, vanilla, ginger and walnuts

Carrot and Potato Latke

sauerkraut, beets, caraway and sour cream

 

 

Charcuterie

Chicken Liver Pate

Pheasant and Duck Terrine

Trout Mousse

 

Small Plates

Pumpkin and Chipotle Fritters

almond romesco, pickled peppers and black beans

Lentil and Duck Soup

mustard, blue cheese, red wine vinegar, black pepper, pistachios

White Fish Cake

fennels, herbs, chickpea, falafel

NEFF Beef and Cheesy Potato Taco

“taco sauce”, shredded iceberg and jalapeno

Crispy Rice and Chicken Wing Croquettes

honey “hoisin”, Dale’s choy, sesame

Sourdough toasts (3.)

 

Pasta

15./22.

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

Orrechiette, spicy braised NEFF beef

Pizzichi di Farro, Vermont chicken, lots of kale and Pecorino

 

Fusilli, celery root mac n’ cheese, crumbs

Large Plates

26.

Seared Butcher’s Steak

sweet onion puree, jasmine rice, sour orange, cabbage, cayenne and carrots

 

Pan Roasted Arctic Char

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

Herb Cured Duck Confit

potatoes, winter squash, grains of paradise, button mushrooms, 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.