Dinner Menu
Wednesday, February 13th, 2013
Small Plates 10.
Dad’s Apple Salad
hazelnuts, peanuts, sage, currants and maple dressing
Trout Pate
grapefruit and endive salad, tarragon, poppy seed blini
Chicken Skin Tacos
almond romesco, slaw, refried beans, jalapeno
Buttermilk and Golden Beet Soup
rosemary, chestnut and chevre
Kohlrabi “Salad”
green olive “Caesar”, lemon crumbs, fingerlings, crumbled egg
Raven and Boar Pork Rilletes
red wine prune jam, toasts and mustard
Warm Berry Patch Spinach
bacon, slow poached egg, diced fries, Spanish sheeps milk blue and roasted onions
Big Eye Tuna Crudo
tangerine, peppered allspice, kewpie mayo, braised celery
Semolina toasts (2.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina dumplings, braised chicken, toasted fennel seed, lemon, cracked wheat
Plates 25.
Roasted Misty Knoll Chicken Breast
pomme puree, fried Brussels sprouts, apple and date molasses
Seared Petite Filet of NEFF Strip Loin
mushroom crema, cauliflower, manchego, squash fries
Bacon Poached Idaho Trout
stewed lentils, red wine, tamarind, fried garlic and frisee
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.