Dinner Menu

Tuesday, November 19th, 2013

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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.