Dinner Menu

Thursday, November 21st, 2013

share this:

 

 

To Begin             10.

Soup of Overmeade Gardens Acorn Squash, whipped brie, tarragon

Turkey and Rice Stew, spicy rice croquettes

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

“Salad” of Woven Roots Carrots, buckwheat, braised radicchio, white miso Caesar

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

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

Fritters of Pollock Brandade, harissa, tomato, chickpeas and preserved lemon

Winter Lettuces, pomegranate, pumpkin seeds, feta, Grenache vinaigrette

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

 

Pasta          15./22.

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

Linguini, black truffle, pancetta and heirloom turnip “carbonara”, pecorino, black pepper

Mustard spaetzle, pork confit, sauerkraut

Butternut “mac and cheese”, shells, sweet and spicy crumbs

Plates                        25.

Sautéed Breast of Canadian Duck

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

Roasted Washington State Steelhead

quinoa risotto, leeks, squid, lemon, spaghetti squash, green olive and arugula

Braised Roulade of Veal

Brussels sprouts “Lyonnais”, melted onions, fingerlings, salad turnips and thyme

Steamed Rhode Island Hake

petite cassoulet, pork belly, braised daikon, peas from the freezer and chilies

Five Course Menu Tasting  55. per person

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