Dinner Menu

Thursday, March 13th, 2014

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Small Plates

10.

Apple, Frisee, Brie and Chamomile Salad

almonds, cranberries and honey vinegar

 

Marinated Rock Shrimp Taco

kim chi puree, scallion, cucumber and sesame

Seared Seafood Sausage

horseradish ravigot, fines herbes and fried onions

Pear and Brussels Sprouts Salad

spinach, blue cheese, cauliflower and maple

Sweet Potato and Chorizo Soup

black beans, sour cream

Cricket Creek Pork Liverwurst

chutney, jam, mustard and toast

Skate Wing Fritters

parsnip puree, celery root, purple potato, and parsley

Whole Roasted Carrots

sunflower seeds, grapefruit, yogurt, leeks, quinoa, and cilantro

 

 

 

winter lettuces, vinaigrette (8.)                 semolina toasts (3.)

 

Sandwiches

10.

                        Eggplant Parm, provolone                                                 Crispy Pork, pickle aioli

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, mushrooms, smoked barley, brown butter and bitter greens

Linguini, “creamed” spinach pesto, pumpkin seeds, rosemary

 

Large Plates

25.

 

Canadian Duck Breast

fig, fennels, lentil, mustard and black pepper

 

Brined New England Pork

bbq black-eyed peas, black garlic and smothered rice

 

Farm Raised Idaho Trout

caper crushed potato, escarole, carrots, and dill

Creekstone Skirt Steak

kales, harissa, green olives, bulgur wheat

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