Dinner Menu
Wednesday, December 10th, 2014
Leaves and Vegetables
12.
Dad’s Apple Salad
hazelnuts, walnuts, currants, fried sage and Sugarhouse maple
Woven Roots Beet “Tartare”
toasted feta, grapefruit, pumpkin seed, winter squash
Warm Shaved Brussels Sprouts
cider vinegar, bacon, blue cheese and a soft poached egg
Butter Lettuces and Winter Sweet Carrots from Lee
Animal Farm buttermilk, dill, onion and everything croutons
Local Napa Cabbage
fried noodles, bean sprouts, scallion, miso, tamarind, sesame and tahini
Small Plates
Chicken Skin Tacos
almond romesco, slaw, bodega jalapeno and refried beans
Flounder and Fava Bean Falafel
hummus, tarragon, iceberg
Berry Patch Buttercup Squash Fritters
curry, yogurt, brown butter, chickpea, coconut milk and orange blossom
Crispy Rice and Chicken Wing Confit
almost general Tso’s sauce, Dale’s choy, peanuts
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, braised NEFF beef, chilies and Asian cabbage
Spaghetti, spaghetti squash, porcini cream and duck confit
Pizzichi de Farro, rabbit, heirloom beans, braised greens and sun dried tomato
Large Plates
26.
Misty Knoll Chicken Thigh Schnitzel
potato puree, sour cream, cabbage salad, lemon, egg, watercress
Steamed East Coast Silver Hake
celery root, leeks, braised endive, raisin, quinoa, caper and chervil
Herb Cured Duck Confit
fingerling potatoes, lentils, turnips, radish, pickled onions
Menu Tastings
Three Courses for 30. Five Courses for 55.
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