Dinner Menu
Wednesday, June 17th, 2015
To Begin
12.
Chopped and Charred Salad of Berry Patch Joi Choi, avocado and iceberg puree, tahini, cucumber, bonito
Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto
Watermelon “Tartare,” pickled rind, pepperoncinis, oregano, poppy seeds, fennel, yogurt
Toasted Potato Flake Spaetzle, asparagus, cheddar, chive, bacon and a slow poached egg
Braised Cricket Creek Veal Shin and Piave Agnolotti, wilted romaine, pine nuts, porcini, Parmesan brodo
Artichoke Hearts and Avocado, lime, cilantro, almonds, generic iceberg lettuce
Duck and Rice Croquettes, duck sauce, black soy radish, scallion and sesame
Berry Patch Strawberries and Pea Shoots, farro, pecorino, balsamic, toasted oats, mint
Pickled Shad Roe, fried potatoes, petite stew of lentil, bacon and candied onions
sourdough toasts (3.) greens with vinaigrette (8.)
Charcuterie
12./16./20.
C.C. veal and pork rillettes trout and horseradish mousse chicken liver and hazelnut pate
To Continue
24.
Misty Knoll Chicken Breast, smoked chicken and clam broth, green beans, roasted fennel, celtuce, quinoa
Roasted Quail, tasso vinaigrette, cornbread and shrimp stuffing, jalapeno jam, shaved red cabbage (15./30.)
Pan Seared Idaho Trout, sweet pea cream, more peas, asparagus, spinach
Pasta
15./22.
Penne, roasted tomato, Parmesan, ricotta and EVOO
Spaghetti, shaved zucchini, garlic scape, pine nut and green olive pesto
Tagliatelle, beef Bolognese and buttered crumbs
Chef/Owner – Bjorn Somlo
Chef de Cuisine – Raymond Stalker
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