Dinner Menu
Tuesday, December 9th, 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, bacon, blue cheese and a soft poached egg
Butter Lettuces and Winter Sweet Carrots from Lee
Animal Farm buttermilk, dill, onion and everything croutons
Local Napa Cabbage
fried noodles, bean sprouts, scallion, miso, tamarind, sesame and tahini
Small Plates
Chicken Skin Tacos
almond romesco, slaw, bodega jalapeno and refried beans
Chicken Liver Mousse
mustard, chutney, toasts
Flounder and Fava Bean Falafel
hummus, malt, tarragon, iceberg and pickled asparagus hearts from the summer
Berry Patch Buttercup Squash Fritters
curry, yogurt, brown butter, chickpea, coconut milk and orange blossom
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, braised NEFF beef, chilies and Asian cabbage
Spaghetti, spaghetti squash, porcini cream and duck confit
Pizzichi de Farro, rabbit, heirloom beans, braised greens and sun dried tomato
Large Plates
26.
Misty Knoll Chicken Thigh Schnitzel
potato puree, sour cream, cabbage salad, lemon, egg, watercress
Steamed East Coast Silver Hake
celery root, leeks, braised endive, raisin, quinoa, caper and chervil
Herb Cured Duck Confit
fingerling potatoes, lentils, turnips, radish, pickled onions
Menu Tastings
Three Courses 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