Dinner Menu

Monday, December 30^th, 2019

Nudel is on break.

Join us when we reopen January 9^th

with a

Vegetable Forward

Resolution Friendly

Sample Menu Below

Cold Plates

10.

Endive, Grapefruit and Beets, fennel, poppy, pistachio

Massaged Kale, curried sunflower dressing, apple, radish and butternut

Black Pepper and Carrot Mousse, kraut, peas, shoots, toasted rye

Portobello “Bacon”, quinoa, sundried tomato, iceberg, chive emulsion

Kohlrabi + Watercress, green olive-pecorino “Caesar”, potato, egg, crumb

Smoked Eggplant and Yogurt, roasted red peppers from the summer, pumpkin seeds, aged balsamic

BMB toasts 3.

Warm Plates

12.

Spicy Braised Greens + Cauliflower, polenta, blue cheese, green onion

Brussels Sprouts, black pepper, coffee, maple and peanut

Cashew Creamed Spinach, yeast, Dijon, toasted garlic and popcorn

Braised Parsnip, soubise of leeks, horseradish and caraway

Grilled Royal Trumpet, giant limas, parsley, caper and meyer lemon

Maitake “Sausage” and White Miso Porridge, brown rice, scallion

Yam, Pineapple and Chipotle Tacos, slaw, jalapeno and cilantro

Celeries, Lentils and Brown Butter, pomegranates

Grilled Broccoli, tahini, crushed chickpeas, pickled raisin, carrot

Black olive, Artichoke and Tomato Braised Farro, Parmesan, EVOO

Sides

breaded or grilled chicken cutlet 4oz/8.

steamed steelhead trout 4oz/10.