Dinner Menu

Thursday, December 5th, 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

Commodity Brussels Sprouts, carrots, miso “Caesar”, Parmesan, lentils, slow poached egg

Terrine of Cavandash Pheasant, seasonal accompaniments, toasts

Cured Beef  “Meatballs”, almost Russian, potato salad, pickled green beans

Pumpkin and Chestnut Soup, black truffle and chicken croutons

Delicata Squash, pomegranate, pumpkin seeds, blue cheese, lettuces and rosemary

Warm Montauk Squid, braised beef short rib, chilies, broccoli and watercress

Mousse of Washington State Steelhead, lemon, winter radish, fennel seed and horseradish

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

 

Pasta          15./22.

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

Orecchiette, veal and ricotta ragout, green olives, lemon

Plates                        25.

Roasted Creekstone Butcher’s Steak

arugula pistou, Brussels sprouts, leeks and Roman cauliflower

 Sautéed Idaho Trout

orange, carrot, wilted spinach, quinoa and curry

Braised Roulade of Veal Breast

petite cassoulet, bacon, kale tops

Schnitzel of Chicken Thigh

braised drum, breast, celery root, spaetzle, sauerkraut, Alsatian mustard

Rare Filet of New Zealand Venison

white chocolate, roasted radish, raisins, celery root, winter “poivre” (30.)

Five Course Menu Tasting 55. per person

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