Beer & Wine Menu
Sunday, December 21st, 2014
Leaves and Vegetables
12.
Warm Shaved Brussels Sprouts
slow poached egg, buttermilk, bacon, dill and garlic crumbs
Endive and Frissee
grapefruit, vanilla, ginger and walnuts
Carrot and Potato Latke
sauerkraut, beets, caraway and sour cream
Charcuterie
Chicken Liver Pate
Pheasant and Duck Terrine
Trout Mousse
Small Plates
Pumpkin and Chipotle Fritters
almond romesco, pickled peppers and black beans
Lentil and Duck Soup
mustard, blue cheese, red wine vinegar, black pepper, pistachios
White Fish Cake
fennels, herbs, chickpea, falafel
NEFF 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, spicy braised NEFF beef
Pizzichi di Farro, Vermont chicken, lots of kale and Pecorino
Fusilli, celery root mac n’ cheese, crumbs
Large Plates
26.
Seared Butcher’s Steak
sweet onion puree, jasmine rice, sour orange, cabbage, cayenne and 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.