Dinner Menu

Saturday, January 25th, 2014

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To Begin


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.)





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





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.