Dinner Menu

Sunday, January 4th, 2015

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Leaves and Vegetables

12.

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Shaved Commodity Brussels Sprouts

bacon, blue cheese, pear, walnuts

Frisee Salad

raisins, grapes and brie

Late Season Berry Patch Lettuces

grapefruit, herbs, cucumber, pistachio and brioche crumbs

 

Charcuterie

12./15.

Pheasant Terrine                                           Foie Gras and Duck Rillette

 

 

Small Plates

Nora Mill Granary Grits

peas from the freezer, mushroom and roasted garlic “gravy”, slow poached egg

Beet, Bacon and Parsnip Soup

Leahey Farm yogurt and red wine vinegar

Rabbit Sausage

truffled lentils and fresh mustard greens

“Pimento Cheese” and Potato Tacos

cumin, green olive, iceberg, bodega jalapeno

Sourdough toasts (3.)

 

 

Pasta

15./22.

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

Orecchiette, spicy braised chicken and sour cream

Spaghetti, lobster crema, garlic crumbs and parsley

 

Large Plates

26.

Pan Roasted Idaho Trout

stew of split peas and tomato, celery, fennel

Breast of Misty Knoll Chicken

cabbage, cauliflowers, mustard, caper and lemon

Seared NEFF Skirt Steak

sweet potato, wilted bitter greens and “steak sauce”

 

                           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