Dinner Menu

Friday, January 31st, 2014

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To Begin


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.)





Penne, roasted tomato, High Lawn ricotta and Parmesan

Shells, braised veal, lemon, collard greens, toasted pecorino





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.