Dinner Menu

Saturday, November 22nd, 2014

Leaves and Vegetables

12.

Woven Roots Roasted Beets and Carrots

quinoa, raspberry, sour cream, mustard greens and walnuts

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Sweet Dumpling Winter Squash

pumpkin seeds, citrus, feta, frisee, spinach, yogurt and saba

Warm Shaved Brussels Sprouts

cider vinegar, bacon, blue cheese and a soft poached egg

 

Small Plates

10.

Venison and Pork Rillette

fennel, maple and blueberry chutney, quince mustard

Swordfish Salad

mustards, aged salted daikon, caper, pickled green tomato

Terrine of Cured Veal

sunnyside egg, caraway vinaigrette, aspic and hash browns

Turkey Wing Nuggets

black pepper gravy, cranberry-ancho mayo and braised collard greens

Chicken Skin Tacos

almond romesco, slaw, bodega jalapeno and refried beans

Sourdough toasts (3.)

 

Pasta

15./22.

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

Pizzichi di Farro, shredded beef, Swiss chard and pepperoncini

Orechiette, cauliflower mac n’ cheese, garlic crumbs and scallions

 

 

Large Plates

26.

Stewed Lamb Shank

couscous, tomato, cumin, fennel and arugula

Misty Knoll Chicken Breast

mustard braised kale, heirloom turnip, lentils, cayenne and farro

Pan Roasted Arctic Char

curried cauliflower, rice, raisins, red onion and spinach

Seared Butcher’s Steak

roasted broccoli, white kimchi and sesame emulsion, and Napa cabbage

 

 

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.