Dinner Menu

Tuesday, December 17th, 2013

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To Begin             10.

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

Trout Mousse, horseradish, lemon, dill and potato

Poblano and Pumpkin Soup, queso fresca, pumpkin seeds

Berry Patch Delicata Squash, lentils, blue cheese, generic arugula, thyme vinaigrette

Marinated Montauk Squid, clementine, sesame, ponzu and wakame

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

Spicy Mussels, sweet potato, cilantro, chorizo and hominy

Semolina toasts (3.)

 

 

Pasta          15./22.

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

 

Cavatelli, veal, chevre, green olives and lemon

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

Orecchiette, pork, chili and ricotta ragout

 

 

Plates                        25.

 Sautéed Idaho Trout, orange, carrot, wilted spinach, red kuri, quinoa and curry

Braised Veal Breast, sweet and sour cabbage, mustard greens

Creekstone Butcher’s Steak, Brussels sprouts and potato hash, brown ale and gruyere

NEFF Pork Belly, jasmine rice, ginger, white salad turnips, miso caramel

Five Course Menu Tasting 55. Per person

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