Dinner Menu
Tuesday, January 28th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Swedish Turnip Soup
rye crumbs
Fried Jalapeno Tacos
almond romesco, refried beans, cilantro and slaw
Duck Liver and Pecan Pate
pork rillettes, mustard, chutney and toasts
Mousse of Farm Raised Trouts
celery, cucumber pickles, toasts
Cricket Creek Pork “Head Cheese”
white beans, fried egg, mustard greens and cornichons
Spinach, Delicata and Duck Confit Salad
mustard vinaigrette, croutons and a slow poached egg
Endive and Blood Orange Salad
black radish, fennel, yogurt and sunflower seeds
Tartare of Creekstone Strip
beets, mustard, pea shoots, walnut and quinoa (15.)
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
Semolina gnocchi, braised veal, lemon, toasted pecorino
Plates
25.
Braised Hake
chorizo, mussels, smoked paprika, sweet potato
Sautéed Farm Raised Idaho Trout
carrots, cauliflower, burdock, seaweed and watercress
NEFF Beef Brisket
red wine, potato puree, mustard, melted cabbage
Braised Veal Breast
lentils, button mushrooms, spinach
Five Course Menu Tasting 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.