Dinner Menu
Sunday, December 7th, 2014
Leaves and Vegetables
12.
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Woven Roots Beet “Tartar”
toasted feta, grapefruit, pumpkin seed, winter squash
Warm Shaved Brussels Sprouts
cider vinegar, ham, blue cheese and a soft poached egg
Butter Lettuces and Winter Sweet Carrots from Lee
Animal Farm buttermilk, dill, onion and everything croutons
Small Plates
10.
Fried Thanksgiving
turkey and squash croquettes, cranberry jam, gravy
Chicken Skin Tacos
almond romesco, slaw, bodega jalapeno and refried beans
Smoked Arctic Char “Croquette”
celery root chowder, leeks
Chicken Liver Mousse
mustard, chutney, toasts
Petite Stew of Lamb Shank
couscous and cumin
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, braised NEFF beef, chilies and Napa cabbage
Pizzichi di Farro, rabbit, heirloom beans, mustard and kale
Spaghetti, spaghetti squash, porcini cream and duck confit
Large Plates
26.
Misty Knoll Chicken Breast
chard, kabocha squash puree, cayenne peppers and quinoa
Herb Cured Duck Confit
fingerling potatoes, lentils, turnips, radish, pickled onions and frisee
Menu Tastings
Three Course for 30. Five Courses for 55.
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.