Dinner Menu
Saturday, February 1st, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Swedish Turnip Soup
goat cheese and ginger
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, 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, basil and pecorino
Plates
25.
Sautéed Farm Raised Idaho Trout
barley, beets, walnut, horseradish and button mushrooms
Braised Veal Breast “Schnitzel”
pomme puree, cauliflower, peas, and pea shoots
Roasted Brimfield Chicken
smoked paprika, yam, chorizo, white and red beans, collard greens and lime
Seared Filet of Creekstone Strip
creamed spinach, lentils, bacon, roots, red wine brisket jus, parsley (32.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.