Dinner Menu

Friday, November 22nd, 2013

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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.