Dinner Menu
Wednesday, March 20th, 2013
Small Plates
10.
Dad’s Apple Salad
peanuts, hazelnuts, sage, currants, maple
Chicken Skin Tacos
refried beans, slaw, almond romesco, pickled jalapeno
Hummus Trio
white bean, chickpea, split pea, toasts, chips, pita and olive “antipasti”
Deviled Eggs
warm pea shoots and bacon, smoked paprika “ketchup”, yams and a petite grilled cheese
Rice and Chicken Wing Croquettes
“buffalo sauce”, Spanish blue cheese, turnip puree, celery, spinach
Beef Tongue Pastrami
yogurt, fingerling potatoes, kale and pear emulsion
Semolina toasts (2.) Five/Six course menu tasting (55./65.)
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”, peas from the freezer, crispy Brussels sprouts
Plates
25.
Misty Knoll Chicken Breast
tempura of chicken “meatballs”, jasmine rice, kaffir, Vietnamese flavors, hoisin
Sautéed Farm Raised Idaho Trout
lentils, cauliflower, Belgian endive, thyme, leeks
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.