Dinner Menu
Tuesday, November 4th, 2014
Woven Roots Roasted Beets and Carrots
sour cream and tart red wine plum nage, pear
Broccoli and Smoked Arctic Char
pecorino and caper aioli, toasted crumbs, raisins, pickled fennel
Apple and Delicata Salad
hazelnuts, walnuts, currants, fried sage and Sugarhouse maple dressing
Pete’s Young Greens
feta, pumpkin seeds, Grenache vinaigrette, orange segments
Small Plates
10.
New Zealand Venison and Pork Rillette
maple, celery and blueberry chutney, tamarind mustard, toasts
Butternut Squash Fritters
coconut milk, Thai flavors, sencha gastrique, peanuts
Torched Terrine of Lamb Neck
horseradish, cabbage, melted onions
Idaho Trout Mousse
black pepper, salted radish, cornichon
Salt Cod and Celeriac Soup
fried potatoes and chervil
Fried Chicken and Mustard Greens
sesame, scallions, tatsoi, sticky rice
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orrechiette, braised beef, pepperoncini and greens
Linguini, brown butter, acorn squash, chipotle and spiced pepitas
Large Plates
26.
Roasted Pork Loin
stewed lentils, smoky cabbage, blue cheese and arugula
Pan Roasted Koch Farm Turkey Tender
caraway, cauliflower, braised kale, carrot “kraut,” mustard
Braised NEFF Beef
havarti and potato puree, spicy collard greens
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.