Dinner Menu
Saturday, December 20th, 2014
Leaves and Vegetables
12.
Warm Shaved Brussels Sprouts
buttermilk, bacon, dill, carrots and garlic crumbs
Bitter Lettuces
creamy citrus vinaigrette, vanilla, ginger and walnuts
Carrot and Potato Latke
sauerkraut, beets, caraway, watercress and sour cream
Charcuterie
Chicken Liver Pate
Pheasant and Duck Terrine
Trout Mousse
Small Plates
Pumpkin and Chipotle Fritters
romesco, almonds, pickled peppers and black beans
Lentil and Duck Soup
mustard, blue cheese, red wine vinegar, black pepper, pistachios
White Fish Cake
fennels, herbs, chickpea
Ground Beef and Cheesy Potato Taco
“taco” sauce, shredded iceberg, and jalapeno
Crispy Rice and Chicken Wing Croquettes
honey “hoisin”, 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, celery root mac n’ cheese, crumbs
Large Plates
26.
Seared Butcher’s Steak
white onion puree, jasmine rice, 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, grains of paradise, 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.