Dinner Menu
Tuesday, November 25th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Carrots
quinoa, Walker street black cap 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, Leahey yogurt and saba
Warm Shaved Brussels Sprouts
bacon vinaigrette, blue cheese and a soft poached egg
Small Plates
10.
Winter Squash Soup
sour cranberry
Pate of Farm Raised Idaho Trout
aged salted daikon, caper, pickled green tomato
Jellied Terrine of Cured Veal
fried egg, caraway vinaigrette and hash browns
Turkey Wing Nuggets
black pepper gravy, tart ancho aioli, scallion
Chicken Skin Tacos
almond romesco, slaw, bodega jalapeno and refried beans
Sourdough toasts (3.) Chicken liver and cider pate (10.)
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 puree, rice, raisins and spinach
NEFF Butcher’s Steak
Or
Filet of Painted Hills Strip Loin (32.)
roasted broccoli, white kimchi and sesame emulsion, Napa cabbage
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.