Dinner Menu

Saturday, February 1st, 2014

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To Begin


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.)





Penne, roasted tomato, High Lawn ricotta and Parmesan

Shells, braised veal, lemon, basil and pecorino





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.