Dinner Menu

Friday, December 13th, 2013

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To Begin             10.

Salt Cod Beignets, black olives, preserved lemon, garlic aioli

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

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

Duck Liver and Chestnut Pate, seasonal accompaniments, toasts

Southern Style Boudin of Turkey, cranberry, black pepper, walnut

Warm Salad of Winter Lettuces, blue cheese, squash, lentil and pomegranate

Marinated Montauk Squid, arugula, clementine, pumpkin seeds, ponzu and radish

Soup of Sweet Onion and Watercress, slow poached egg (not vegetarian)

“Chicken Nuggets”, smoked paprika ketchup, pickled watermelon

Spicy Mussels, sweet potato, cilantro, chorizo and hominy

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

 

 

Pasta          15./22.

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

Cavatelli, veal and ricotta ragout, green olives, lemon

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

Orecchiette, spicy beef shortrib ragout

 

 

Plates                        25.

 Sautéed Idaho Trout

orange, carrot, wilted spinach, red kuri, quinoa and curry

Breast of Misty Knoll Chicken

Brussels sprouts, barley and potato hash, celeriac puree, spiced raisins

Braised Veal Breast

sweet and sour cabbage, mustard greens

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