Dinner Menu
Friday, December 19th, 2014
Leaves and Vegetables
12.
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Warm Shaved Brussels Sprouts
buttermilk, bacon, dill, carrots and garlic crumbs
Butter Lettuces from Lee
creamy citrus vinaigrette, vanilla, ginger, brown sugar and pecans
Carrot and Fingerling Latke
sour cream, lemon, beets, borscht, dill, walnuts and onion seed
Charcuterie
- each 18. all three
Chicken Liver Pate Pheasant and Duck Terrine Trout Mousse
Small Plates
Lentil and Duck Soup
mustard, blue cheese, red wine vinegar, black pepper, pistachios
White Fish Cake
fennels, herbs, chickpea and cabbage salad
Ground Beef and Cheesy Potato Taco
taco sauce, shredded iceberg, and jalapeno
Crispy Rice and Chicken Croquettes
fermented black bean sauce, Dale’s choy, sesame
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orrechiette, braised NEFF beef, chilies, scallion and cream
Pizzichi di Farro, braised chicken, kale and Pecorino
Spaghetti, celeriac and cheddar mac n’ cheese, crumbs
Large Plates
26.
Seared Butcher’s Steak
white onion puree, sour orange, cabbages, cayenne, carrots
Pan Roasted Arctic Char
celery root, leeks, endive, raisin, quinoa, caper and herbs
Herb Cured Duck Confit
potatoes, winter squash and grains of paradise puree, button mushrooms, 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