Dinner Menu
Sunday, January 4th, 2015
Leaves and Vegetables
12.
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Shaved Commodity Brussels Sprouts
bacon, blue cheese, pear, walnuts
Frisee Salad
raisins, grapes and brie
Late Season Berry Patch Lettuces
grapefruit, herbs, cucumber, pistachio and brioche crumbs
Charcuterie
12./15.
Pheasant Terrine Foie Gras and Duck Rillette
Small Plates
Nora Mill Granary Grits
peas from the freezer, mushroom and roasted garlic “gravy”, slow poached egg
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.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, spicy braised chicken and sour cream
Spaghetti, lobster crema, garlic crumbs and parsley
Large Plates
26.
Pan Roasted Idaho Trout
stew of split peas and tomato, celery, 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