Dinner Menu
Thursday, January 8th, 2015
Leaves and Vegetables
12.
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Shaved Commodity Brussels Sprouts
bacon, frisee, pear, walnuts
Late Season Berry Patch Lettuces
grapefruit, vanilla, grapes, pistachio and brioche crumbs
Collard Greens “Tartare”
slow poached egg, roasted tomato, Parmesan, pine nuts and aged balsamic
Charcuterie
12./15.
Pheasant Terrine Foie Gras and Duck Rillette
Small Plates
Sweet Potato and Jalapeno Soup
“con queso”, tortilla, black beans
Croquettes of Rice and Chicken Wing Confit
wing sauce, blue cheese, celery root and purple carrot
“Pimento Cheese” and Potato Tacos
cumin, green olive, iceberg, bodega jalapeno
Chopped Arctic Char “Gravlax”
dill, cucumber, buttered bun, fennel pollen, crushed chips and salmon roe
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Fusilli, spicy braised beef, chicory, crumbs and sour cream
Pizzichi di Farro, rabbit sausage, poultry, mustard greens, parsnip, Robiola
Large Plates
26.
Braised and Fried Misty Knoll Chicken Thigh
Nora Mill grits, smothered mustard greens and fermented chilies
Seared NEFF Skirt Steak
lentils, Brussels sprouts, potato, beef jus and toasted seeds
Confit of Rhode Island Hake
lobster crema and millet porridge, smoked orange, shaved fennel, chervil, radish
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