Dinner Menu
Friday, January 31st, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Swedish Turnip Soup
rye crumbs, crushed egg toast
Fried Jalapeno Tacos
almond romesco, refried beans 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
Warm Spinach and Delicata Squash Salad
mustard vinaigrette, Spanish blue cheese
Endive, Beets and Texas Citrus
black radish, fennel, feta, yogurt and sunflower seeds
Fried Chicken Livers
bitter greens, sweet potato, pancetta, garlic
Shaved Axis Venison
fried kale, sour cream, coffee
NEFF Beef Meatballs
pine nuts, black olives, eggplant “marinara”
Buttered toasts (3.)
Pasta
15./22.
Penne, roasted tomato, High Lawn ricotta and Parmesan
Shells, braised veal, lemon, collard greens, toasted pecorino
Plates
25.
Sautéed Farm Raised Idaho Trout
barley, beets, walnut, horseradish and button mushrooms
NEFF Beef Brisket
red wine, potato puree, winter vegetables
Braised Veal Breast
grillades, spinach, peas, cauliflower and lentils
Roasted Brimfield Chicken
smoked paprika, yam, chorizo, mussels and red beans
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.