Dinner Menu

Saturday, November 16th, 2013

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To Begin             10.

Soup of Overmeade Gardens Acorn Squash, whipped brie, tarragon

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

Pollock Brandade, harissa, tomato, fennel, chickpeas and preserved lemon

Butter Lettuces, pomegranate, pumpkin seeds, feta, Grenache vinaigrette and radish

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

Boudin Noir Chili, lentil, smoked paprika, spicy rice, cheddar

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, carrots and parsley

 

Plates                        25.

Roasted Breast of Canadian Duck

 fig, orange, red wine, celeriac, winter “poivre”

Washington State Steelhead

celeriac puree, quinoa, spaghetti squash, leeks vinaigrette, frisee, heirloom turnip

Seared Creekstone Butchers Steak

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

Misty Knoll Chicken Breast

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

Roulade of NEFF Pork Belly

Brussels, salad turnips, cider, mustard and kraut

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