Dinner Menu

Thursday, February 6^th, 2014

To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Fried Jalapeno Tacos

almond romesco, refried beans and slaw

Cucumber and Black Radish Salad

okra and oyster kimchi, spinach, toasted sesame

Farm Raised Idaho Trout Mousse

potato blini

Lady Moon Farms Romaine

feta, fennel, citrus and poppy seeds

Slow Cooked Grits

gravy braised Cricket Creek veal, rock shrimp sausage, black pepper, poached egg

Pork and Beef Meatballs

black olives, roasted red peppers, pine nuts, white beans

Tortilla Soup of Chicken, Pork and Split Pea

pork croutons, avocado “crema”

Fried Brimfield Chicken Livers

bacon, honey, pickles, garlic and sweet potato

Portobello Confit

caramelized onion and marinated kale, sundried tomato, steak vinaigrette, blue cheese

Buttered toasts (3.)              Romaine with vinaigrette (8.)

Pasta

15./22.

French style potato gnocchi, braised veal, lemon, broccoli rabe and pecorino

Spaetzle, spiced duck sausage, marsala, braising greens and mustard

Shells, butternut squash “mac and cheese”, Vermont cheddar, spicy maple crumbs

Plates

25.

Brined Niman Ranch Pork Loin

barley stuffing, apple, chestnut, cabbage, sage

Farm Raised Washington State Steelhead Trout

peas from the freezer, horseradish, turnip puree, dill

Roasted Abair Farm Chicken

collard greens, chorizo, red beans, smoked paprika and yam

Seared Filet of Creekstone Strip

creamed spinach, bacon, roots, red wine brisket jus, parsley  (32.)

Five Course Menu Tasting 55. per person

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.