Dinner Menu
Friday, November 9th, 2012
Small Plates
10.
Spicy Pumpkin and Orange Soup
rosemary churros, chevre
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple dressing
Pork Shank Terrine
cider jelly, warm lentils, mustard greens and onion salad
Warm Delicata and Butternut Squash Salad
bacon, spinach, Maytag blue cheese, croutons, red wine and winter radish
Crispy Chicken “Meatballs”
porcini braised button mushrooms, Parmesan, marsala, fried sage
Bone Marrow Welsh Rarebit
roasted kale salad, pickled peppers, fried egg, spicy ketchup
Semolina toasts (2.) Lettuces with vinaigrette (8.) Chicken liver and pecan pate (10.)
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, pork sausage, white beans, bitter green pesto, sunflower seeds
Matzo meal gnocchi, braised chicken, carrots, celery root
Plates
25.
Crispy NEFF Pork Belly
crispy cheddar broccoli polenta, turnips, maple vinegar, Brussels sprouts
Pan Roasted Misty Knoll Chicken Breast
“coconut” japanese turnips, not so local pineapple, macadamia, cilantro, chilies and scallion
Curried Farm Raised Idaho Trout
Berry Patch cauliflowers, English peas from the freezer and couscous, pomegranate
Seared Lamb Loin
Woven Roots carrots and shaved beets, grapefruit, horseradish, yogurt and poppy seeds
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.