Dinner Menu
Sunday, January 25th, 2015
Leaves and Vegetables
12.
Dad’s Apple Salad
hazelnuts, peanuts, raisins, fried sage and Sugarhouse maple
Roasted Pumpkin and Brown Butter
sour honey with chevre, frisee, walnuts and roasted pear
Beets and Lettuces
creamy chervil vinaigrette, red onion, seeds and broken crostini
Charcuterie
12./18.
Pheasant terrine Trout mousse Pork rillette
Small Plates
Seared Pork Belly
generic iceberg lettuce, bacon, blue cheese, radish and black pepper
Goat and Beef Chili
avocado, cumin, tortilla
Chorizo and Egg Tacos
almond romesco, slaw, bodega jalapeno
Spicy Stew of Braised Chicken
pozole, pumpkin seeds, peanut, rice, slow poached egg
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, braised beef, button mushrooms, sour cream and onion
Orrechiette, spicy Italian sausage, green olives, spinach, Maggie’s rind reserve
Large Plates
26.
Pan Roasted Arctic Char
pea – yogurt puree, purple carrots, toasted pine nuts and baby limas
Breast of Misty Knoll Chicken
cheddar grits and heirloom beans
Seared NEFF Skirt Steak
fried potatoes, chipotle and tortilla “hollandaise”, melted onions
Asian Beef and Sweetbread “Po-Boy”
aioli, store bought tater tots and sushi style pickled daikon (20.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local