Dinner Menu
Tuesday, December 30th, 2014
Leaves and Vegetables
12.
Warm Shaved Brussels Sprouts
blue cheese, pear, bacon, red onion, walnuts and parsnip
Frisee and Grapefruit
vanilla, ginger, beets and pumpkin seeds
Dad’s Apple Salad
maple, peanuts, hazelnuts, currants and sage
Charcuterie
12./14.
Chicken Liver and Pecan Pate Pheasant and Duck Terrine
Small Plates
Pumpkin and Chipotle Fritters
almond romesco, pickled peppers and black beans
“Pimento Cheese” and Potato Tacos
cumin, green olive, iceberg, cilantro and jalapeno
Celery Root Soup
French onion “butter”
Soft Poached Egg n’ Grits
peas from the freezer, chicken and crystal hot sauce
Turkey Nuggets
peppered gravy, cabbage and cranberry
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Fusilli, celery root mac n’ cheese, crumbs
Spaghetti, eggplant, buttermilk, fried garlic and wilted greens
Orecchiette, spicy braised beef and chicken, parsley
Large Plates
26.
Pan Roasted Idaho Trout
petite fava and heirloom bean “cassoulet”, herbs, fennel salad
Breast of Misty Knoll Chicken
onion puree, cabbage, potato, mushrooms, mustard, caper and lemon
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