Dinner Menu

Saturday, December 20th, 2014

Leaves and Vegetables

12.

Warm Shaved Brussels Sprouts

buttermilk, bacon, dill, carrots and garlic crumbs

Bitter Lettuces

creamy citrus vinaigrette, vanilla, ginger and walnuts

Carrot and Potato Latke

sauerkraut, beets, caraway, watercress and sour cream

 

 

Charcuterie

Chicken Liver Pate

Pheasant and Duck Terrine

Trout Mousse

 

 

Small Plates

Pumpkin and Chipotle Fritters

romesco, almonds, pickled peppers and black beans

Lentil and Duck Soup

mustard, blue cheese, red wine vinegar, black pepper, pistachios

White Fish Cake

fennels, herbs, chickpea

Ground Beef and Cheesy Potato Taco

“taco” sauce, shredded iceberg, and jalapeno

Crispy Rice and Chicken Wing Croquettes

honey “hoisin”, Dale’s choy, sesame

Sourdough toasts (3.)

 

Pasta

15./22.

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

Orrechiette, braised NEFF beef, chilies, scallion and cream

Pizzichi di Farro, braised chicken, kale and Pecorino

 

Spaghetti, celery root mac n’ cheese, crumbs

Large Plates

26.

Seared Butcher’s Steak

white onion puree, jasmine rice, sour orange, cabbages, cayenne, carrots

 

Pan Roasted Arctic Char

celery root, leeks, endive, raisin, quinoa, caper and herbs

Herb Cured Duck Confit

potatoes, winter squash, grains of paradise, button mushrooms, pickled onions

 

                           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.