Dinner Menu

Sunday, December 28th, 2014

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Leaves and Vegetables

12.

Warm Shaved Brussels Sprouts

blue cheese emulsion, pear, bacon, red onion, walnuts, quinoa

Frisee and Grapefruit

vanilla, ginger and pumpkin seeds

Dad’s Apple Salad

maple, peanuts, hazelnuts, currants and sage

 

Charcuterie

Chicken Liver and Pecan Pate           Pheasant and Duck Terrine               Venison Rillettes

 

Small Plates

Pumpkin and Chipotle Fritters

almond romesco, pickled peppers and black beans

 

Watercress and Lemon “Chowder”

char, fingerlings, fennel and mussels

“Pimento Cheese” and Potato Tacos

cumin, green olive, iceberg, cilantro and jalapeno

Potato Latkes

horseradish, beets, onion seed and sour cream

Soft Poached Egg n’ Grits

peas from the freezer, chicken and crystal

Turkey Nuggets

peppered gravy, cabbage and cranberry

Sourdough toasts (3.)

 

Pasta

15./22.

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

Spaghetti, spicy braised NEFF beef

 

Fusilli, celery root mac n’ cheese, crumbs

 

Large Plates

26.

Seared Butcher’s Steak

sweet onion puree, jasmine rice, sour orange, cabbages, cayenne, carrots

 

Misty Knoll Chicken Breast

celeriac and parsnip puree, lentils, cauliflower and ginger

Pan Roasted Duck Confit

potato, 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.