Dinner Menu

Wednesday, January 29th, 2014

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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.