Dinner Menu
Tuesday, November 18th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Carrots
golden raisin and horseradish puree, ancient grains and walnuts
Roasted Broccoli from Lee
roasted garlic and smoked almost Ceasar dressing, pickled shallot
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Sweet Dumpling Winter Squash
pumpkin seeds, orange, feta, frisee, yogurt and saba
Fried Commodity Brussels Sprouts
leather leaf spinach, kale and bacon pesto, Havarti fondue and a soft poached egg
Small Plates
10.
New Zealand Venison and Pork Rillette
fennel chutney, rhubarb jam, quince mustard
Butternut Squash Fritters
brown butter and cider, celeriac
Swordfish Salad
mustards, aged salted daikon, caper, pickled green tomato
Turkey Wing Nuggets
cranberry-ancho mayo, pickled cranberries and chives
Chicken Skin Tacos
almond romesco, slaw, bodega jalapeno and refried beans
Sourdough toasts (3.) Broccoli heart and peanut soup (10.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, shredded beef and pepperoncini
Linguini, braised veal, cream, lemon and pecorino
Large Plates
26.
Braised NEFF Beef
lentils, red wines, roasted cauliflower and pickled wax peppers
Parsley Cured Duck Confit
mustard braised collards, heirloom turnip and duck fat potatoes
Sautéed Idaho Trout
spicy crawfish bisque, jasmine rice, roasted onions 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