Dinner Menu

Tuesday, February 4th, 2014

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To Begin


Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Fried Jalapeno Tacos

almond romesco, refried beans and slaw

Warm Spinach and Delicata Squash Salad

mustard vinaigrette, Spanish blue cheese, walnuts

Endive, Beets and Texas Citrus

black radish, fennel, goat cheese and sunflower seeds

Farm Raised Idaho Trout Mousse

potato blini


Tortilla Soup of Chicken, Pork and Split Pea

pork croutons, avocado “crema”

Milk Poached Coarse Grits

Cricket Creek gravy “braised” veal, rock shrimp, slow poached farm egg  (12.)

Fried Brimfield Chicken Livers

bacon, honey, pickles, sweet potato and garlic

Buttered toasts (3.)





Penne, roasted tomato, High Lawn ricotta and Parmesan

Shells, braised veal, lemon, button mushrooms and pecorino




Roasted Brimfield Chicken

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

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

Meatball Sliders

eggplant, salami, olives, roasted red peppers, pine nuts (15.)

Seared Filet of Creekstone Strip

creamed spinach, lentils, 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.