Dinner Menu
Friday, November 21st, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Carrots
quinoa, raspberry, sour cream, mustard greens and walnuts
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Sweet Dumpling Winter Squash
pumpkin seeds, citrus, feta, frisee, yogurt and saba
Fried Commodity Brussels Sprouts
leather leaf spinach, kale and bacon pesto, Havarti fondue, soft poached egg
Small Plates
10.
Chicken Fried Chicken Livers
braised collard greens, grits and black pepper gravy
Swordfish Salad
mustards, aged salted daikon, caper, pickled green tomato
Terrine of Cured Veal and Aspic
sunnyside egg, caraway vinaigrette and hash browns
Butternut Squash Fritters
brown butter, cider, cabbage and broccoli puree
Chicken Skin Tacos
almond romesco, slaw, bodega jalapeno and refried beans
Sourdough toasts (3.) Venison and pork rillette (10.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, shredded beef and pepperoncini
Orrechiette, cauliflower mac n’ cheese, garlic crumbs and chives
Large Plates
26.
Stewed Lamb Shank
lentils, red wines, thyme and arugula
Misty Knoll Chicken Breast
mustard braised kale, heirloom turnip and farro
Pan Roasted Trout
curried cauliflower, jasmine rice, whey, raisins, roasted onions and spinach
Seared Butcher’s Steak
roasted broccoli, white kimchi and sesame emulsion, and russets
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