Dinner Menu
Wednesday, March 12th, 2014
Small Plates
10.
Apple, Frisee, Brie and Chamomile Salad
hazelnuts, cranberries and honey vinegar
Marinated Rock Shrimp Taco
kim chi puree, scallion, cucumber and sesame
Steamed Seafood Sausage
horseradish ravigot, fines herbes and fried onions
Pear and Brussels Sprouts Salad
spinach, blue cheese, cauliflower and maple
Sweet Potato and Chorizo Soup
black beans, sour cream
Cricket Creek Pork Liverwurst
chutney, jam, mustard and toast
Skate Wing Fritters
parsnip puree, celery root, purple potato, and parsley
Whole Roasted Carrots
sunflower seeds, grapefruit, yogurt, leeks, quinoa, and cilantro
winter lettuces, vinaigrette (8.) semolina toasts (3.)
Sandwiches
10.
Braised Beef, horseradish Eggplant Parm, provolone Crispy Pork, pickle aioli
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, mushrooms, smoked barley, brown butter and bitter greens
Linguini, “creamed” spinach pesto, pumpkin seeds, rosemary
Large Plates
25.
Canadian Duck Breast
fig, fennels, lentil, mustard and black pepper
Brined New England Pork
collard greens, black-eyed peas and smothered rice
Farm Raised Idaho Trout
caper crushed potato, peas from the freezer, dill and almonds
Creekstone Skirt Steak
kales, harissa, green olives, bulgur wheat
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.