Dinner Menu

Wednesday, February 11th, 2015

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Leaves and Vegetables

12.

Organic Kale and Cricket Creek Maggie’s Reserve

rainbow carrots, peas from the freezer, pea shoots

Apple salad

peanuts, maple, hazelnut, sage, currants

Mississippi Sweet Potato and Chorizo

pumpkin seeds, jicama, chipotle, lime

Young Head Lettuces and Radishes

chevre vinaigrette, red onion and croutons

Fried Beets Inspired by the East Side Kings

herbs, spicy rice, togarashi, mayo

 

Slow Cooked and Pressed Parsnips

poached pear, bacon, arugula, celeries, bay and walnuts

Butternut Squash Fritters

orange, pecan, crimini mushrooms, sage

 

Small Plates

10.

 

Crispy Brick House Pork “Nuggets”

roasted onions, button mushrooms, red wine and Alsatian mustard

Steelhead Mousse

horseradish, smoke, wasabi tobiko, cucumber and toasts

Goat Barbacoa Tacos

almond romesco, bodega jalapeno and slaw

Sourdough toasts (3.)             Beef chili (10.)

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Masa spaetzle, chicken, lime, peanuts and pumpkin seeds

Radiatori, “nacho” mac + cheese, hot sauce, chilies, organic corn from the freezer

 

Pizzichi di Farro, braised NEFF beef, mushrooms and sour cream

 

Large Plates

26.

 

Roasted Farm Raised Idaho Trout

broccoli, Animal Farm buttermilk, quinoa, melted onions, cress, lemon

Confit of La Belle Farm Duck Leg

cauliflower, delicata squash, carrot, couscous, winter greens, kumquat crema, thyme

Soy glazed Leg of Misty Knoll Chicken

pineapple and shrimp fried rice, shiitake, ginger, Thai bird, napa cabbage and daikon

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