Dinner Menu
Thursday, February 7th, 2013
Small Plates 10.
Dad’s Apple Salad
hazelnuts, peanuts, sage, currants and maple dressing
Marinated and Cured Steelhead
poppy seed and beet blini, crème fraiche, tarragon, grapefruit
Chicken Skin Tacos
almond romesco, slaw, refried beans, jalapeno
Roasted Pumpkin Soup
chestnut, ginger, goat cheese and sour barley
Spinach and Kohlrabi
green olive “Caesar”, lemon crumbs, fingerlings, crumbled egg
Chicken Liver Pate
portobello confit, shallot marsala jam, mustard and toasts
Mighty Food Farm Roasted Beets
frisee, feta, pumpkin seeds, tangerine and peppered allspice
Semolina toasts (2.) Five course menu tasting (55.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina dumplings, lemon and smoked paprika braised chicken, dill sour cream
Plates 25.
Roasted Misty Knoll Chicken Breast
carrots, cauliflower, yellow coconut curry and chopped clams
Brined and Roasted Pork Loin
winter squash, Berry Patch collard greens, smoked maple, polenta
Bacon Poached Idaho Trout
pomme puree, fried Brussels sprouts, apple and date molasses
Petite Filet of NEFF Strip Loin
button mushroom risotto, roasted onions
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.