Dinner Menu

Thursday, January 30th, 2014

share this:

 

 

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

 

A Selection of Charcuterie from San Antonio Texas

pickles, mustard and toasts

Cricket Creek Pork “Head Cheese”

fried egg, frisee, capers, cornichons, Yukon golds, mussels

Spinach, Delicata and Duck Confit Salad

mustard vinaigrette, croutons and a slow poached egg

Endive, Beets and Texas Citrus

black radish, fennel, feta, yogurt and sunflower seeds

Sautéed Chicken Livers

bitter greens, sweet potato, pancetta, garlic

Shaved Axis Venison

fried kale, sour cream, coffee

Tartare of Creekstone Strip

oyster and okra kim chi, pea shoots, seaweed, sweet rice and crushed peas from the freezer (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, olives, button mushrooms, toasted pecorino

 

Plates

25.

 

Sautéed Farm Raised Idaho Trout

carrots, beet, walnut, horseradish

NEFF Beef Brisket

red wine, potato puree, melted cabbage, winter vegetables

Braised Veal Breast

lentils, spinach, cauliflower

Five Course Menu Tasting 55. per person

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