Dinner Menu
Saturday, January 25th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Head Cheese Tacos
almond romesco, bodega jalapenoes, refried beans and slaw
Kale and Swedish Turnip Soup
dill, potato and cream (not vegetarian)
California Beet Salad
feta, fennel seed, orange, quinoa, sunflower seeds and yogurt
Duck Liver and Pecan Pate
pork rillettes, mustard, chutney and toasts
Mousse of Farm Raised Trouts
celery, cucumber pickles, toasts
Petite NEFF Brisket
red wine, horseradish, sour cream and cabbage
Warm Spinach Salad
lentils, duck confit, sweet potatoes and a slow poached egg
Delicata Squash
pumpkin seeds, blue cheese and Belgian endive
Buttered toasts (3.)
Pasta
15./22.
Penne, roasted tomato, High Lawn ricotta and Parmesan
Bacon mac and cheese, shells, sharp cheddar, collard greens
Eggplant and salami “parm”, red pepper tomato sauce
Plates
25.
Pan Fried Rhode Island Skate
lemon, carrots, cauliflower, capers, spaetzle and pea shoots
Roasted Breast of Poussin
fried legs, polenta, garlic gravy, mustard greens
Seared Cricket Creek Veal
parsnips, burdock, beets, veal pancetta, watercress jus
Braised Hake
chorizo, mussels, sweet potato “empanada”, avocado and lime
Sautéed Farm Raised Idaho Trout
braised button mushrooms, mashed potatoes, spinach
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.