Dinner Menu
Sunday, December 14th, 2014
Leaves and Vegetables
12.
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Warm Shaved Brussels Sprouts
cider vinegar, bacon, blue cheese and a soft poached egg
Butter Lettuces and Winter Sweet Beets from Lee
Animal Farm buttermilk, everything croutons
Local Napa Cabbage
fried noodles, scallion, miso, tamarind, sesame and tahini
Small Plates
Mussel and White Fish Soup
Thai flavors, smoked pork loin and carrots
Flounder and Fava Bean Falafel
hummus, tarragon
Chicken Liver Pate
mustard, chutney, toasts and butternut squash pickles
Berry Patch Buttercup Squash Fritters
curry, yogurt, brown butter, chickpea, coconut milk and orange blossom
Crispy Rice and Chicken Croquettes
almost General Tso’s sauce, Dale’s choy
Fried Pickled Green Tomato Taco
refried beans, jalapenos, almond romesco, slaw
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, braised NEFF beef, chilies, chives and cream
Semolina and Garlic Dumpling, braised chicken, kale and Pecorino
Pizzichi de Farro, rabbit, heirloom beans, braised greens and sun dried tomato
Large Plates
26.
Seared Flank of Veal
asparagus and potato puree, sour cream, cabbage, lemon, roasted carrots
Pan Roasted Idaho Trout
celery root, leeks, endive, raisin, quinoa, caper and chervil
Herb Cured Duck Confit
potatoes, stewed lentils, turnips, radish, pickled onions
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