Dinner Menu
Thursday, January 30th, 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
A Selection of Charcuterie from San Antonio Texas
pickles, mustard and toasts
Cricket Creek Pork “Head Cheese”
fried egg, frisee, capers, cornichons, Yukon golds, mussels
Spinach, Delicata and Duck Confit Salad
mustard vinaigrette, croutons and a slow poached egg
Endive, Beets and Texas Citrus
black radish, fennel, feta, yogurt and sunflower seeds
Sautéed Chicken Livers
bitter greens, sweet potato, pancetta, garlic
Shaved Axis Venison
fried kale, sour cream, coffee
Tartare of Creekstone Strip
oyster and okra kim chi, pea shoots, seaweed, sweet rice and crushed peas from the freezer (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, olives, button mushrooms, toasted pecorino
Plates
25.
Sautéed Farm Raised Idaho Trout
carrots, beet, walnut, horseradish
NEFF Beef Brisket
red wine, potato puree, melted cabbage, winter vegetables
Braised Veal Breast
lentils, spinach, cauliflower
Five Course Menu Tasting 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.