Dinner Menu

Sunday, January 25th, 2015

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Leaves and Vegetables

12.

Dad’s Apple Salad

hazelnuts, peanuts, raisins, fried sage and Sugarhouse maple

Roasted Pumpkin and Brown Butter

sour honey with chevre, frisee, walnuts and roasted pear

Beets and Lettuces

creamy chervil vinaigrette, red onion, seeds and broken crostini

 

 

Charcuterie

12./18.

Pheasant terrine                     Trout mousse                       Pork rillette

 

 

Small Plates

 

Seared Pork Belly

generic iceberg lettuce, bacon, blue cheese, radish and black pepper

Goat and Beef Chili

avocado, cumin, tortilla

Chorizo and Egg Tacos

almond romesco, slaw, bodega jalapeno

Spicy Stew of Braised Chicken

pozole, pumpkin seeds, peanut, rice, slow poached egg

Sourdough toasts (3.)

 

 

Pasta

15./22.

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

Pizzichi di Farro, braised beef, button mushrooms, sour cream and onion

Orrechiette, spicy Italian sausage, green olives, spinach, Maggie’s rind reserve

 

 

Large Plates

26.

Pan Roasted Arctic Char

pea – yogurt puree, purple carrots, toasted pine nuts and baby limas

Breast of Misty Knoll Chicken

cheddar grits and heirloom beans

Seared NEFF Skirt Steak

fried potatoes, chipotle and tortilla “hollandaise”, melted onions

Asian Beef and Sweetbread “Po-Boy”

aioli, store bought tater tots and sushi style pickled daikon (20.)

 

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