Dinner Menu
Saturday, October 4th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets
pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill
Warm Woven Roots Greens
black-eyed peas, soft poached egg, rock shrimp
Late Harvest Compressed Melons
radish, feta, cucumber, red grapes, kombucha and sunflower seeds
Small Plates
10.
Pork Carnitas Tacos
salsa verde, brined jalapeno, slaw
Button Mushroom Soup
marsala wine, walnuts, arugula
Seared Broccoli and Tatsoi
sesame, pickled yellow broad beans, scallion and shiitakes
Butternut Squash Fritters
whipped goat cheese, Bourbon, vanilla, pear, orange and almonds
Curried Pork Terrine
cauliflower puree and pickles, lima beans
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, ground lamb ragout, cumin, eggplant, olives and yogurt
Large Plates
26.
Sautéed Arctic Char
chipotle crema, spinach and Barefoot Farm potatoes
Maple Brined Fried Chicken
collard greens, ham, spicy pickles
Braised NEFF Beef
roasted sweet potato puree, red onion, Italian broccoli and crème fraiche
Citrus and Pepper Marinated Koch Farm Turkey Tender
carrots, sweet chili, black beans and cornbread
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.