Dinner Menu
Tuesday, March 19th, 2013
Small Plates
10.
Dad’s Apple Salad
peanuts, hazelnuts, sage, currants, maple
Chicken Skin Tacos
refried beans, slaw, almond romesco, pickled jalapeno
Chicken and Egg
“buffalo sauce”, Spanish blue cheese, rice and wing croquettes, deviled eggs
Pastrami of Beef Tongue
fingerling and kale salad, yogurt dressing, pear emulsion
Hummus Trio
white bean, chickpea, split pea, toasts, chips, pita and olive “antipasti”
Chicken Liver and Oatmeal Pate
seasonal accompaniments
Semolina toasts (2.)
Pasta
20.
Semolina dumplings, Black Queen Angus goat, chickpeas, pumpkin seeds, chevre
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, bone marrow tomato sauce, salami crumbs
Orecchiette, butternut “mac + cheese”, crispy Brussels sprouts, pea shoots, smoked maple
Plates
25.
Misty Knoll Chicken Breast
tempura of chicken “meatballs”, jasmine, Vietnamese flavors, hoisin
Sautéed Farm Raised Idaho Trout
lentils, carrots, Belgian endive, thyme, crème fraiche
Roasted Coulotte of NEFF Beef
pommes “fondue” gruyere, mushroom fricassee, barley
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.