Dinner Menu

Wednesday, November 20th, 2013

share this:

 

To Begin             10.

Soup of Overmeade Gardens Acorn Squash, whipped brie, tarragon

Turkey and Rice Stew, spicy rice croquettes

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

“Salad” of Woven Roots Carrots, buckwheat, braised radicchio, white miso Caesar

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

Commodity Brussels Sprouts, potato, bacon, blue cheese, chicory and a slow poached egg

Pork Rillettes, peach chutney, smoked onion jam, spiced orange marmalade

Fritters of Pollock Brandade, harissa, tomato, fennel, chickpeas and preserved lemon

Butter Lettuces, pomegranate, pumpkin seeds, feta, Grenache vinaigrette

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

 

Pasta          15./22.

Braised Vermont “chicken and dumplings”, button mushrooms and roots

Penne, roasted tomato, High Lawn ricotta, Parmesan and EVOO

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

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

Plates                        25.

Sautéed Breast of Canadian Duck

 fig, orange, red wine, celeriac, winter “poivre”, radish

Washington State Steelhead

quinoa risotto, spaghetti squash, leeks and green olives

Braised Roulade of Veal

Brussels sprouts “Lyonnais”, melted onions, fingerlings, salad turnips and thyme

“Confit” of Rhode Island Hake

petite cassoulet, pork belly, watercress, braised daikon and chilies

Five Course Menu Tasting  55. per person

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