Dinner Menu
Friday, November 14th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Carrots
golden raisin and horseradish puree, ancient grains, frisee and walnuts
Broccoli and Radish
anchovy and roasted garlic emulsion, pickled shallots
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Delicata Squash and Young Greens
pumpkin seeds, grapefruit, hibiscus vinaigrette and figs
Small Plates
10.
New Zealand Venison and Pork Rillette
fennel chutney, rhubarb jam, tamarind mustard
Butternut Squash Fritters
pickled ginger mascarpone, soy radish, jalapeno and lime
Swordfish Salad
mustards, aged salted daikon, caper, dark rye, pickled green tomato
Torched Terrine of Lamb Neck
horseradish, cabbage, caramelized onion
Broccoli and Peanut Soup
Thai flavors, cilantro and sticky rice
Soft Poached Egg
kale and bacon pesto, cheesy bread
Semolina toasts (3.) Petite stew of Lamb Shank
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orrechiette, curried pumpkin, pork and carrot, crumbs, dates
Linguini, braised veal, cream, lemon and pecorino
Large Plates
26.
Roasted Brined Pork Loin
smoked orange and apple sauce, quinoa, arugula, thyme
Duck Confit and Braised Drum
kale, heirloom turnip, duck fat potatoes, mustard and roasted pear
Sautéed Idaho Trout
spicy crawfish bisque, rice, celery root, squash and spinach
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.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local