Dinner Menu
Tuesday, November 11th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Carrots
sour cream and tart red wine plum nage, pear, walnut
Broccoli and Radish
bacon, potato, black pepper, blue cheese and pickled shallot
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Delicata Squash and Young Greens
pumpkin seeds, feta, grapefruit, saba
Small Plates
10.
New Zealand Venison and Pork Rillette
fennel chutney, rhubarb jam, tamarind mustard
Butternut Squash Fritters
pumpkin and almond romesco, black beans, jalapeno crema, cilantro and lime
Poached Whitefish Salad
salsa verde, cornichon, aged salted daikon, caper, dark rye, pickled green tomato
Torched Terrine of Lamb Neck
horseradish, cabbage, caramelized onion
Leahey Milk Poached Cauliflower Soup
salt cod, brown butter, golden raisins
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, braised spiced beef, nutmeg, black pepper, scallion, dates
Orrechiette, curried pumpkin, pork and carrot, crumbs
Linguini, braised veal, mascarpone, sunflower seed pesto, pecorino
Large Plates
26.
Stewed Lamb Shank
lentils, parsley, fennel, apricot and yogurt
Roasted Brined Pork Loin
smoked orange and apple sauce, quinoa, arugula, thyme
Roasted Thigh of Duck Confit and Fried Chicken
kale, heirloom turnip, duck fat potatoes, mustard and spinach
Sautéed Flounder
spicy crawfish bisque, rice, celery root, squash and frisee
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.