Dinner Menu
Thursday, November 14th, 2013
To Begin 10.
Soup of Overmeade Gardens Acorn Squash, whipped brie, tarragon and smoked paprika
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
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
Schmaltz and Mackerel Pate, butter lettuces, parsley and toasts
Cauliflower and Spaghetti Squash, pomegranate, pumpkin seed, rosemary and feta vinaigrette
Tuna Croquettes, spiced zucchini relish, chickpeas
Steamed Chicken Matzo Balls, brown butter, sage, chestnuts, horseradish and cranberry
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
Braised veal, chevre cavatelli, lemon, walnut, carrots and parsley
Plates 25.
Roasted NEFF Pork Belly
sauerkraut, cider, turnips and mustard
Washington State Steelhead
celeriac puree, preserved lemon, brandade, leeks vinaigrette, frisee
Seared Creekstone Butchers Steak
soy – onion puree, Brussels, fingerlings, pickled watermelon rind and braised daikon
Misty Knoll Chicken Breast
“turkey and rice”, watercress, black pepper, truffle and parmesan
Five Course Menu Tasting 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.