Dinner Menu
Sunday, November 23rd, 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, spinach, yogurt and saba
Warm Shaved Brussels Sprouts
cider vinegar, bacon, blue cheese and a soft poached egg
Small Plates
10.
Winter Squash Soup
sour cranberry and squash fritters
Black Pepper Trout Pate
mustards, aged salted daikon, caper, pickled green tomato
Terrine of Cured Veal
sunnyside egg, caraway vinaigrette, aspic and hash browns
Turkey Wing Nuggets
black pepper gravy, tart ancho aioli
Chicken Skin Tacos
almond romesco, slaw, bodega jalapeno and refried beans
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, shredded beef, Swiss chard and pepperoncini
Orechiette, cauliflower mac n’ cheese and garlic crumbs
Large Plates
26.
Stewed Lamb Shank
couscous, tomato, cumin, fennel and arugula
Misty Knoll Chicken Breast
mustard braised kale, heirloom turnip, lentils, cayenne and farro
Pan Roasted Arctic Char
curried cauliflower, rice, raisins, red onion and spinach
Filet of Painted Hills Strip Loin
roasted broccoli, white kimchi and sesame emulsion, and Napa cabbage (32.)
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