Dinner Menu
Thursday, November 6th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Carrots
sour cream and tart red wine plum nage, pear, walnut
Broccoli and Smoked Arctic Char
pecorino and caper aioli and toasted crumbs
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple dressing
Pete’s Young Greens and Delicata Squash
feta, pumpkin seeds, Grenache vinaigrette, orange segments
Small Plates
10.
New Zealand Venison and Pork Rillette
maple, celery and blueberry chutney, tamarind mustard
Butternut Squash Fritters
coconut milk, Thai flavors, sencha gastrique, peanuts, slaw
Torched Terrine of Lamb Neck
horseradish, cabbage, caramelized onion
Idaho Trout Mousse
black pepper, salted radish, cornichon
Salt Cod and Celeriac Soup
fried potatoes and buttered Ritz
White Fish Salad
cornichons, arugula and whole grain mustard
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orrechiette, braised beef, pepperoncini and collard greens
Linguini, brown butter, acorn squash, chipotle and spiced pepitas
Large Plates
26.
Stewed Lamb Shank
lentils, roasted carrots, parsley, fennel and raisins
Braised NEFF Beef
potato and Havarti puree, kale, mascarpone, pickled green tomato
George’s Bank Flounder
cauliflower, spinach, celery root broth, white beans, balsamic
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