Dinner Menu
Wednesday, March 13th, 2013
Small Plates 10.
Dad’s Apple Salad
walnuts, hazelnuts, rosemary, apricot, maple
Lady Moon Farm Romaine
lemon crumbs, kohlrabi and pecorino vinaigrette
Roasted Beets
grapefruit, Side Hill yogurt, black pepper, horseradish and sunflower seeds
Chicken Skin Tacos
slaw, almond romesco, refried beans and pickled jalapeno
Chicken and Egg
deviled eggs, “Franks Red Hot”, chicken salad, rice and wing croquettes, Spanish blue cheese
Cured American Waygu Beef Tongue
rye, pickled radish, cabbage, havarti mostarda
Chicken Liver and Oatmeal Pate
seasonal accompaniments
Semolina toasts (2.) Five course menu tasting (55.)
Pasta 20.
Spaetzle, mustard, Vermont rabbit and arugula
Orecchiette, butternut squash “mac + cheese”, pumpkin seeds, curry
Penne, roasted tomato, High Lawn ricotta, Parmesan
Eggplant “parm”
Plates 25.
Roasted Coulotte of NEFF Beef
smoky onions, mushroom fricassee, barley, “pommes fondue”, Gruyere
Misty Knoll Chicken Breast
chicken sausage, pea shoots, white beans, black truffle and melted leeks
Pork Belly
roasted Brussels sprouts, braised bacon, smoked maple, purple yam grits
Sautéed Farm Raised Idaho Trout
lentils, carrots, Belgian endive, thyme
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.