Dinner Menu
Tuesday, October 7th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets
pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill
Seared Jerusalem Artichokes, Radish and Cucumber
sesame, pickled yellow broad beans, scallion and shiitakes
Jenn’s Arugula
feta, pumpkin seeds, grapes, pomegranate and poppy
Small Plates
10.
Pork Carnitas Tacos
salsa verde, brined jalapeno, slaw
Button Mushroom Soup
marsala wine, walnuts, farro, lemon, roasted garlic
Butternut Squash Fritters
whipped goat cheese, Bourbon, vanilla, pear, orange and almonds
“Veloute” of Sauerkraut
hot dog, mussels, mustard seed, leeks and caraway
Curried Pork Terrine
cauliflower puree, pickles, lima beans
Chicken Liver Mousse
mustards, toasts and jam
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
Spaetzle, braised beef, paprika and pepperoncini
Large Plates
26.
Sautéed Arctic Char
Italian broccoli, Barefoot potatoes, watercress pistou, shiso
Maple Brined and Fried Amish Chicken
collard greens, black eyed peas, ham, spicy pickles
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.