Dinner Menu

Friday, January 2nd, 2015

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Leaves and Vegetables

12.

Dad’s Apple Salad

walnuts, peanuts, currants, fried sage and Sugarhouse maple

Brussels Sprouts and Pea Shoots

bacon, blue cheese mousse, pear

Generic Young Arugula

raisins, grapes, hazelnut crisps, beets, grapefruit, brie

Wilted Spinach “Tartare”

tomato confit, shallot oil, cucumber, radish, toasted crumbs, seeds and cheddar

 

Charcuterie

12./15.

Pheasant Terrine                               Foie Gras and Duck Rillettes

 

 

Small Plates

Interesting Mushrooms

roasted garlic and Parmesan brodo, Nora Mill Granary Grits, “fried egg”

Celery Root and Fried Garlic Soup

black truffle and smoked Arctic char

Rabbit Sausage

diced sweet potato and fresh mustard greens

“Pimento Cheese” and Potato Tacos

cumin, green olive, iceberg, bodega jalapeno

Sourdough toasts (3.)             Crab, Lobster and Uni “Roll” (15.)

 

 

Pasta

15./22.

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

Orecchiette, spicy braised beef and poultry, sour cream

Fusilli, root vegetable “mac and cheese”, crumbs

 

Large Plates

26.

Pan Roasted Idaho Trout

petite fava and heirloom bean “cassoulet”, chervil, fennel

Schnitzel of Misty Knoll Chicken Thigh

celery root, cabbage, button mushrooms, mustard, caper and lemon

New Zealand Venison Loin

berries, turnips, port, Upland cress and black pepper (30.)

 

                           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.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local