Dinner Menu
Saturday, November 8th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Carrots
sour cream and tart red wine plum nage, pear, walnut
Warm Broccoli and Bacon Salad
blue cheese emulsion, pickled shallots
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple dressing
Pete’s Young Greens and Delicata Squash
pumpkin seeds, feta vinaigrette, orange segments
Small Plates
10.
New Zealand Venison and Pork Rillette
red onion, rhubarb jam, 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 and White Fish Salad
black pepper, salted radish, cornichon, parsley puree
Salt Cod and Celeriac Soup
fried potatoes and buttered Ritz
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orrechiette, braised spiced beef, nutmeg, black pepper, scallion
Linguini, curried pumpkin, ground pork, dates and carrot
Large Plates
26.
Stewed Lamb Shank
lentils, parsley, fennel, apricot and yogurt
Braised NEFF Beef
potato and Havarti puree, kale, mascarpone, pickled green tomato
George’s Bank Flounder
cauliflower and celery root puree, spinach, carrots and raisins
Roasted Brined Pork Loin
smoked orange and apple sauce, quinoa, arugula, thyme
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