Dinner Menu

Tuesday, November 12th, 2013

share this:



To Begin             10.

Last of the Season Jerusalem Artichoke Soup, whey, truffle, parmesan and lemon

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

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

Woven Roots Butter Lettuces, oranges, Jay’s beets, cranberries, croutons and red wine

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

Pork Rillettes, peach, lemon cucumber pickles and toasts

Schmaltz and Mackerel Pate, celery, parsley, lemon and toasts

Cauliflower and Spaghetti Squash, pomegranate, pumpkin seed, rosemary and feta vinaigrette

Tuna Croquettes, spiced zucchini relish, chickpeas

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


Pasta          15./22.

Butternut “mac and cheese,” shells, collard greens and spicy maple crumbs

Linguini, peas from the freezer, pancetta, pecorino, High Lawn cream and tarragon

Chevre cavatelli, salad turnips, fennel, brown butter and Matty’s garlic


Plates                        25.

Roasted NEFF Pork Belly

cider braised Tokyo and heirloom turnips, sauerkraut, spaetzle, mustard

Sautéed Breast of Canadian Magret Duck

fig, prunes, orange, winter “poivre”, celeriac and watercress


Washington State Steelhead

shoyu, sesame, Roman cauliflower, Brussels and diakon

Milk Braised New York State Veal Breast

polenta, curds, hazelnuts, carrots, parsley and horseradish

Five Course Menu Tasting 55. per person

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