Dinner Menu

Thursday, April 3rd, 2014

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Small Plates

10.

Spicy Broccoli and Peanut Soup

scallions and cilantro

Berry Patch Spinach Salad

hazelnuts, grapes, Berleberg and herbs

Fried Oyster Mushroom Tacos

almond braised button mushroom, radish, jalapeno

Pate of Farm Raised Idaho Trout

horseradish, crushed egg, capers and lentils

Crispy Pork Terrine

yam pickle, potato salad, ham and a slow poached egg

Rice and Skate Croquettes

kim chi puree, cucumber, chili-garlic emulsion

Savory Yogurt Panna Cotta

pear, beets, pistachio and arugula

Petite Lamb Stew

couscous, eggplant, Berle Farm yogurt and baby greens

Charcuterie Plate

chicken liver and sunflower seed pate, rabbit, pork, chutney, toasts

Green Leaf Caesar

buttered crumbs, Dave’s Caesar dressing and pecorino cheese

semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, corned beef, cabbages, Gruyere and caraway

Orecchiette, braised veal, pine nuts and arugula pesto

 

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

 mushrooms and onions, “steak sauce,” roasted fingerlings

Sautéed Skate Wing

salt cod and bacon chowder, cauliflower and peas

Quick Cured Pork Loin

French navy beans, pork shank, thyme and arugula

Pan Roasted Canadian Duck Breast

fennel, wild blueberries, ginger fried rice and red beets

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