Dinner Menu
Wednesday, January 28th, 2015
Leaves and Vegetables
12.
Dad’s Apple Salad
hazelnuts, peanuts, raisins, fried sage and Sugarhouse maple
Roasted Sweet Potato and Brown Butter
sour chevre, frisse, cranberry, walnut
Beets and Lettuces
creamy chervil vinaigrette, red onion, seeds and broken crostini
Pheasant Terrine and Pork Rillette
mustard, pickles, toasts and jam
Small Plates
Seared Pork Belly
generic iceberg lettuce, bacon, blue cheese, radish and black pepper
Goat and Beef Chili Taco
almond romesco, bodega jalapeno and slaw
Celeriac and Sweet Orange Soup
smoked orange peel, black pepper, garlic confit
Fish Chowder
corn from the freezer and crumble fries
Spicy Ragout 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, Swiss chard, Maggie’s rind reserve
Large Plates
26.
Pan Roasted Arctic Char
pea – yogurt puree, carrots, toasted pine nuts and baby lima beans
Seared NEFF Tri-Tip Steak
fried potatoes, chipotle and tortilla “hollandaise”, melted onions
Vinegar Braised Duck Leg
cheddar grits, warm spinach, hot sauce
Asian Beef “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