Dinner Menu
Sunday, December 28th, 2014
Leaves and Vegetables
12.
Warm Shaved Brussels Sprouts
blue cheese emulsion, pear, bacon, red onion, walnuts, quinoa
Frisee and Grapefruit
vanilla, ginger and pumpkin seeds
Dad’s Apple Salad
maple, peanuts, hazelnuts, currants and sage
Charcuterie
Chicken Liver and Pecan Pate Pheasant and Duck Terrine Venison Rillettes
Small Plates
Pumpkin and Chipotle Fritters
almond romesco, pickled peppers and black beans
Watercress and Lemon “Chowder”
char, fingerlings, fennel and mussels
“Pimento Cheese” and Potato Tacos
cumin, green olive, iceberg, cilantro and jalapeno
Potato Latkes
horseradish, beets, onion seed and sour cream
Soft Poached Egg n’ Grits
peas from the freezer, chicken and crystal
Turkey Nuggets
peppered gravy, cabbage and cranberry
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Spaghetti, spicy braised NEFF beef
Fusilli, celery root mac n’ cheese, crumbs
Large Plates
26.
Seared Butcher’s Steak
sweet onion puree, jasmine rice, sour orange, cabbages, cayenne, carrots
Misty Knoll Chicken Breast
celeriac and parsnip puree, lentils, cauliflower and ginger
Pan Roasted Duck Confit
potato, 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.