Dinner Menu
Saturday, January 3rd, 2015
Leaves and Vegetables
12.
Dad’s Apple Salad
walnuts, peanuts, currants, fried sage and Sugarhouse maple
Brussels Sprouts and Frisee
bacon, blue cheese mousse, pear
Generic Young Arugula
raisins, grapes, hazelnuts, grapefruit and brie
Charcuterie
12./15.
Pheasant Terrine Foie Gras and Duck Rillettes
Small Plates
Mushrooms and Peas
roasted garlic and Parmesan brodo, Nora Mill Granary Grits, egg and shoots
Beet, Bacon and Parsnip Soup
Leahey Farm yogurt and red wine vinegar
Rabbit Sausage
truffled lentils and fresh mustard greens
“Pimento Cheese” and Potato Tacos
cumin, green olive, iceberg, bodega jalapeno
Sourdough toasts (3.) Fried Oyster and Uni “Roll” (15.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, spicy braised chicken, pickled peppers and sour cream
Spaghetti, lobster crema, garlic crumbs and parsley
Large Plates
26.
Pan Roasted Idaho Trout
stew of split peas and tomato, chervil, fennel
Breast of Misty Knoll Chicken
cabbage, cauliflowers, mustard, caper and lemon
Seared NEFF Skirt Steak
sweet potato, wilted bitter greens and “steak sauce”
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo
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