Dinner Menu
Friday, November 22nd, 2013
To Begin 10.
Soup of Overmeade Gardens Acorn Squash, lentils, tarragon
Turkey and Rice Stew, spicy rice croquettes
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
“Salad” of Woven Roots Carrots, buckwheat, braised radicchio, white miso Caesar
Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple
Commodity Brussels Sprouts, potato, bacon, blue cheese, chicory and a slow poached egg
Fritters of Pollock Brandade, dill aioli, late season broccoli and leeks
Winter Lettuces, pomegranate, pumpkin seeds, feta, Grenache vinaigrette
Marinated Montauk Squid, sumac, chickpeas, spicy tomato fondue, black olive
Semolina toasts (3.) Lettuces with vinaigrette (8.)
Pasta 15./22.
Braised Vermont “chicken and dumplings”, button mushrooms and roots
Linguini, black truffle, pancetta and heirloom turnip “carbonara”, pecorino, black pepper
Mustard spaetzle, pork confit, sauerkraut, black caraway, cornichons
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Plates 25.
Roasted Washington State Steelhead
quinoa risotto, leeks, lemon, spaghetti squash, green olive
Braised Roulade of Veal
Brussels sprouts “Lyonnais”, melted onions, fingerlings, salad turnips and thyme
Steamed Rhode Island Hake
petite cassoulet, pork belly, peas from the freezer and chilies
Petite Filet of Brined New Zealand Venison (30.)
compote of dried fruits, celery root, roasted radish, white chocolate, winter “poivre”
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.