Dinner Menu

Tuesday, December 9th, 2014

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Leaves and Vegetables


Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Woven Roots Beet “Tartar”

toasted feta, grapefruit, pumpkin seed, winter squash

Warm Shaved Brussels Sprouts

cider vinegar, bacon, blue cheese and a soft poached egg

Butter Lettuces and Winter Sweet Carrots from Lee

Animal Farm buttermilk, dill, onion and everything croutons

Local Napa Cabbage

fried noodles, bean sprouts, scallion, miso, tamarind, sesame and tahini


Small Plates

Chicken Skin Tacos

almond romesco, slaw, bodega jalapeno and refried beans

Chicken Liver Mousse

mustard, chutney, toasts

Flounder and Fava Bean Falafel

hummus, malt, tarragon, iceberg and pickled asparagus hearts from the summer

Berry Patch Buttercup Squash Fritters

curry, yogurt, brown butter, chickpea, coconut milk and orange blossom

Sourdough toasts (3.)




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

Orecchiette, braised NEFF beef, chilies and Asian cabbage

Spaghetti, spaghetti squash, porcini cream and duck confit


Pizzichi de Farro, rabbit, heirloom beans, braised greens and sun dried tomato

Large Plates


Misty Knoll Chicken Thigh Schnitzel

potato puree, sour cream, cabbage salad, lemon, egg, watercress


Steamed East Coast Silver Hake

celery root, leeks, braised endive, raisin, quinoa, caper and chervil

Herb Cured Duck Confit

fingerling potatoes, lentils, turnips, radish, pickled onions


Menu Tastings

Three Courses for 30.                         Five Courses for 55.


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