Dinner Menu
Wednesday, December 3rd, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets and Squash Fritters
Walker street black raspberry crema, walnuts, arugula, verjus
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Sweet Dumpling Winter Squash
pumpkin seeds, grapefruit, feta, spinach, yogurt and saba
Warm Shaved Brussels Sprouts
cider vinegar, ham, blue cheese and a soft poached egg
Small Plates
10.
Lamb Shank Stew
couscous, carrots and cumin
Black Pepper Trout Pate
mustard, aged salted daikon, caper, pickled green tomato
Turkey Fritters
buttermilk massaged kale, cranberry and chives
Chicken Skin Tacos
almond romesco, slaw, bodega jalapeno and refried beans
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, braised NEFF beef, pecorino and pepperoncini
Linguini, pumpkin, braised chicken, chipotle, sundried tomato and cheddar crumbs
Large Plates
26.
Misty Knoll Chicken Breast
mustard braised kale, heirloom turnip puree, cayenne peppers and quinoa
Smoky Fish Cakes of Artic Char
lentils, pickled onion, celery root, Animal farm buttermilk and parsley
Braised NEFF Beef
Korean “miso” and bonito broth, Napa cabbage, sesame and button mushrooms
Menu Tastings
Three Course 30. per person Five Course 55. per person.
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