Dinner Menu
Thursday, April 3rd, 2014
Small Plates
10.
Spicy Broccoli and Peanut Soup
scallions and cilantro
Berry Patch Spinach Salad
hazelnuts, grapes, Berleberg and herbs
Fried Oyster Mushroom Tacos
almond braised button mushroom, radish, jalapeno
Pate of Farm Raised Idaho Trout
horseradish, crushed egg, capers and lentils
Crispy Pork Terrine
yam pickle, potato salad, ham and a slow poached egg
Rice and Skate Croquettes
kim chi puree, cucumber, chili-garlic emulsion
Savory Yogurt Panna Cotta
pear, beets, pistachio and arugula
Petite Lamb Stew
couscous, eggplant, Berle Farm yogurt and baby greens
Charcuterie Plate
chicken liver and sunflower seed pate, rabbit, pork, chutney, toasts
Green Leaf Caesar
buttered crumbs, Dave’s Caesar dressing and pecorino cheese
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, corned beef, cabbages, Gruyere and caraway
Orecchiette, braised veal, pine nuts and arugula pesto
Large Plates
25.
Creekstone Farms Butcher’s Steak
mushrooms and onions, “steak sauce,” roasted fingerlings
Sautéed Skate Wing
salt cod and bacon chowder, cauliflower and peas
Quick Cured Pork Loin
French navy beans, pork shank, thyme and arugula
Pan Roasted Canadian Duck Breast
fennel, wild blueberries, ginger fried rice and red beets
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.