Dinner Menu

Thursday, November 14th, 2013

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To Begin             10.

Soup of Overmeade Gardens Acorn Squash, whipped brie, tarragon and smoked paprika

Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw

Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple

Commodity Brussels Sprouts, potato, bacon, blue cheese, chicory and a slow poached egg

Pork Rillettes, peach chutney, smoked onion jam, spiced orange marmalade

Schmaltz and Mackerel Pate, butter lettuces, parsley and toasts

Cauliflower and Spaghetti Squash, pomegranate, pumpkin seed, rosemary and feta vinaigrette

Tuna Croquettes, spiced zucchini relish, chickpeas

Steamed Chicken Matzo Balls, brown butter, sage, chestnuts, horseradish and cranberry

Semolina toasts (3.)              Lettuces with vinaigrette (8.)

 

Pasta          15./22.

Braised Vermont “chicken and dumplings”, button mushrooms and roots

Penne, roasted tomato, High Lawn ricotta, Parmesan and EVOO

Braised veal, chevre cavatelli, lemon, walnut, carrots and parsley

 

Plates                        25.

Roasted NEFF Pork Belly

sauerkraut, cider, turnips and mustard

 

Washington State Steelhead

celeriac puree, preserved lemon, brandade, leeks vinaigrette, frisee

Seared Creekstone Butchers Steak

soy – onion puree, Brussels, fingerlings, pickled watermelon rind and braised daikon

Misty Knoll Chicken Breast

“turkey and rice”,  watercress, black pepper, truffle and parmesan

Five Course Menu Tasting 55. per person

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.