Dinner Menu
Saturday, November 16th, 2013
To Begin 10.
Soup of Overmeade Gardens Acorn Squash, whipped brie, tarragon
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
Pollock Brandade, harissa, tomato, fennel, chickpeas and preserved lemon
Butter Lettuces, pomegranate, pumpkin seeds, feta, Grenache vinaigrette and radish
Steamed Chicken Matzo Balls, brown butter, sage, chestnuts, horseradish and cranberry
Boudin Noir Chili, lentil, smoked paprika, spicy rice, cheddar
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, carrots and parsley
Plates 25.
Roasted Breast of Canadian Duck
fig, orange, red wine, celeriac, winter “poivre”
Washington State Steelhead
celeriac puree, quinoa, spaghetti squash, leeks vinaigrette, frisee, heirloom turnip
Seared Creekstone Butchers Steak
soy – onion puree, cauliflower, fingerlings, pickled watermelon rind and braised daikon
Misty Knoll Chicken Breast
“turkey and rice”, watercress, black pepper, truffle and parmesan
Roulade of NEFF Pork Belly
Brussels, salad turnips, cider, mustard and kraut
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.