Dinner Menu

Tuesday, January 28th, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Swedish Turnip Soup

rye crumbs

Fried Jalapeno Tacos

almond romesco, refried beans, cilantro and slaw

 

Duck Liver and Pecan Pate

pork rillettes, mustard, chutney and toasts

Mousse of Farm Raised Trouts

celery, cucumber pickles, toasts

Cricket Creek Pork “Head Cheese”

white beans, fried egg, mustard greens and cornichons

Spinach, Delicata and Duck Confit Salad

mustard vinaigrette, croutons and a slow poached egg

Endive and Blood Orange Salad

black radish, fennel, yogurt and sunflower seeds

Tartare of Creekstone Strip

beets, mustard, pea shoots, walnut and quinoa (15.)

Buttered toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomato, High Lawn ricotta and Parmesan

Bacon mac and cheese, shells, sharp cheddar, collard greens

Eggplant and salami “parm”, red pepper tomato sauce

Semolina gnocchi, braised veal, lemon, toasted pecorino

 

Plates

25.

 

Braised Hake

chorizo, mussels, smoked paprika, sweet potato

Sautéed Farm Raised Idaho Trout

carrots, cauliflower, burdock, seaweed and watercress

 

NEFF Beef Brisket

red wine, potato puree, mustard, melted cabbage

Braised Veal Breast

lentils, button mushrooms, spinach

Five Course Menu Tasting 55. per person

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.