Dinner Menu
Tuesday, February 4th, 2014
To Begin
10.
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.)
Pasta
15./22.
Penne, roasted tomato, High Lawn ricotta and Parmesan
Shells, braised veal, lemon, button mushrooms and pecorino
Plates
25.
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.