Dinner Menu

Sunday, December 7th, 2014

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Leaves and Vegetables


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


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.)





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


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.