Dinner Menu

Tuesday, December 10th, 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

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

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

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

“Chicken Nuggets”, white miso, Brussels sprouts, Parmesan and peas from the freezer

Mousse of Steelhead Trout, potato latkes, clementine and radish salad

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

Brussels sprouts and potato hash, roasted onions, brown ale fondue

 Sautéed Idaho Trout

orange, carrot, wilted spinach, quinoa and curry

Breast of Misty Knoll Chicken

 spaetzle, braised cabbage, celery root and Alsatian mustard

Braised Veal Breast

warm pickled vegetables, marinated lentils, black olive

Five Course Menu Tasting 55. Per person

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