Dinner Menu
Tuesday, November 19th, 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
Woven Root’s Butter Lettuces, pomegranate, pumpkin seeds, feta, Grenache vinaigrette
Steamed Chicken Matzo Balls, brown butter, sage, chestnuts, horseradish and cranberry
Boudin Noir Chili, cheddar, lentils, spicy rice
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 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”
Washington State Steelhead
quinoa, spaghetti squash, leeks vinaigrette, frisee, green olives
Braised Roulade of Veal
Brussels sprouts “Lyonnais”, melted onions, fingerlings, salad turnips and thyme
Roasted Misty Knoll Chicken Breast
“turkey and rice”, watercress, truffle, parmesan and cauliflower
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.