Dinner Menu
Tuesday, December 16th, 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
Winter Butter Lettuces from Lee
Animal Farm buttermilk, everything croutons, chickpeas
Beets, Carrots and Horseradish
sour cream, lemon, watercress, borscht, dill and onion seed
Charcuterie
- each 18. all three
Chicken Liver Pate Pheasant and Duck Terrine Trout Mousse
Small Plates
Lentil and Duck Soup
mustard, red wine vinegar black pepper, pistachios
Flounder and Fava Bean Falafel
tarragon and iceberg slaw
Berry Patch Buttercup Squash Fritters
spicy Thai curry, local napa cabbage, scallions
Crispy Rice and Chicken Croquettes
almost General Tso’s sauce, Dale’s choy, sesame
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 Dumplings, 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, winter squash puree, 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