Dinner Menu
Wednesday, January 29th, 2014
Wednesday January 29th
Chef John Russ
New Orleans via San Antonio
The Meats Part One
selection of our charcuterie all within 75 miles of us, made by us
mustard, pickles, preserves, lavash
The Oysters
simply raw, Mission Valley citrus
stewed with Ms. Cora’s spinach and cream
broiled with chile pequin
The Vegetables
dinosaur kale with Water Oak chèvre
Texas yams, pancetta, mascarpone
button mushroom salad, valley lemon, Parmesan, parsley and olive
radishes, grapefruit
The Meats Part Two
Broken Arrow Axis venison, tasso jus
Ms. Peeler’s chicken, roasted slowly
Mr. Peeler’s beef, quickly heated
The Sweet
beignets, powdered sugar, quince
Menu 65. Per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.