Dinner Menu

Saturday, March 14th, 2015

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Leaves and Vegetables

12.

Dad’s Apple Salad

peanuts, hazelnuts, Sugarhouse maple, sage, currants

Mississippi Sweet Potato and Chorizo

                                                   jicama, cilantro, jalapeno, almond romesco

Slow Roasted Parsnip

espresso emulsion, puffed amaranth, orange, pecan and coco soil

 

Small Plates

10.

Chicken Rangoon

pineapple sweet and sour, cabbage, scallion

“Risotto” of Red Beet, Leek and Millet

horseradish, red wine and arugula

Koch Farm Turkey Tender

fried potatoes, bacon and tomato jam, aioli, frisee

Chicken Wing and Rice Croquettes

spicy carrot puree, shaved celery and blue cheese

Pork Rillette

mostarda, pickles and toast

Semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Mustard spaetzle, braised pork and cabbages

Orrechiette, cauliflower “mac + cheese” and onion crumb

Pizzichi di Farro, braised beef, kale, chilies and scallions

 

Large Plates

26.

Leg of Duck Confit

lentils, shaved Brussels sprouts, mustard, apple and bitter greens

Six Mates Shrimp n’ Grits

stewed collard greens, corn, spicy black beans

Farm Raised Steelhead Trout

celery root, quinoa, capers, brown butter, escarole, peas from the freezer

Braised NEFF Beef

rutabaga and Swiss cheese puree, broccoli, pickled onion

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