Dinner Menu
Tuesday, November 12th, 2013
To Begin 10.
Last of the Season Jerusalem Artichoke Soup, whey, truffle, parmesan and lemon
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
Almost Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple
Woven Roots Butter Lettuces, oranges, Jay’s beets, cranberries, croutons and red wine
Commodity Brussels Sprouts, potato, bacon, blue cheese, chicory and a slow poached egg
Pork Rillettes, peach, lemon cucumber pickles and toasts
Schmaltz and Mackerel Pate, celery, parsley, lemon and toasts
Cauliflower and Spaghetti Squash, pomegranate, pumpkin seed, rosemary and feta vinaigrette
Tuna Croquettes, spiced zucchini relish, chickpeas
Semolina toasts (3.) Lettuces with vinaigrette (8.)
Pasta 15./22.
Butternut “mac and cheese,” shells, collard greens and spicy maple crumbs
Linguini, peas from the freezer, pancetta, pecorino, High Lawn cream and tarragon
Chevre cavatelli, salad turnips, fennel, brown butter and Matty’s garlic
Plates 25.
Roasted NEFF Pork Belly
cider braised Tokyo and heirloom turnips, sauerkraut, spaetzle, mustard
Sautéed Breast of Canadian Magret Duck
fig, prunes, orange, winter “poivre”, celeriac and watercress
Washington State Steelhead
shoyu, sesame, Roman cauliflower, Brussels and diakon
Milk Braised New York State Veal Breast
polenta, curds, hazelnuts, carrots, parsley and horseradish
Five Course Menu Tasting 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.