Dinner Menu
Thursday, March 13th, 2014
Small Plates
10.
Apple, Frisee, Brie and Chamomile Salad
almonds, cranberries and honey vinegar
Marinated Rock Shrimp Taco
kim chi puree, scallion, cucumber and sesame
Seared 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.
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
bbq black-eyed peas, black garlic and smothered rice
Farm Raised Idaho Trout
caper crushed potato, escarole, carrots, and dill
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