Dinner Menu

Saturday, December 7th, 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

Terrine of Cavandash Pheasant, seasonal accompaniments, toasts

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

Pumpkin and Chestnuts Soup, black truffle, chicken croutons

Brussels Sprout Salad, white miso “Caesar”, peas from the freezer, carrots

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

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

Mousse of Steelhead Trout, lemon, winter radish, fennel seed and horseradish

Whitefish Cake, garlic and leek aioli, braised radicchio, preserved lemon and chicory salad

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

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

 

Plates                        25.

Seared Creekstone Butcher’s Steak

arugula pistou, Brussels sprouts, leeks and Roman cauliflower

 Sautéed Idaho Trout

orange, carrot, wilted spinach, quinoa and curry

Breast of Misty Knoll Chicken

 spaetzle, sauerkraut, celery root and Alsatian mustard

Washington State Steelhead

warm pickled vegetables, marinated lentils, black olive

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