Dinner Menu
Wednesday, February 11th, 2015
Leaves and Vegetables
12.
Organic Kale and Cricket Creek Maggie’s Reserve
rainbow carrots, peas from the freezer, pea shoots
Apple salad
peanuts, maple, hazelnut, sage, currants
Mississippi Sweet Potato and Chorizo
pumpkin seeds, jicama, chipotle, lime
Young Head Lettuces and Radishes
chevre vinaigrette, red onion and croutons
Fried Beets Inspired by the East Side Kings
herbs, spicy rice, togarashi, mayo
Slow Cooked and Pressed Parsnips
poached pear, bacon, arugula, celeries, bay and walnuts
Butternut Squash Fritters
orange, pecan, crimini mushrooms, sage
Small Plates
10.
Crispy Brick House Pork “Nuggets”
roasted onions, button mushrooms, red wine and Alsatian mustard
Steelhead Mousse
horseradish, smoke, wasabi tobiko, cucumber and toasts
Goat Barbacoa Tacos
almond romesco, bodega jalapeno and slaw
Sourdough toasts (3.) Beef chili (10.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Masa spaetzle, chicken, lime, peanuts and pumpkin seeds
Radiatori, “nacho” mac + cheese, hot sauce, chilies, organic corn from the freezer
Pizzichi di Farro, braised NEFF beef, mushrooms and sour cream
Large Plates
26.
Roasted Farm Raised Idaho Trout
broccoli, Animal Farm buttermilk, quinoa, melted onions, cress, lemon
Confit of La Belle Farm Duck Leg
cauliflower, delicata squash, carrot, couscous, winter greens, kumquat crema, thyme
Soy glazed Leg of Misty Knoll Chicken
pineapple and shrimp fried rice, shiitake, ginger, Thai bird, napa cabbage and daikon
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