Dinner Menu
Friday, November 29th, 2013
To Begin 10.
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple
Commodity Brussels Sprouts, carrots, miso “Caesar”, Parmesan, lentils, potato, slow poached egg
Terrine of Cavandash Pheasant, duck liver pate, seasonal accompaniments, toasts
Gratin of Whitefish, gruyere, smoky tomato nage and brioche toasts
Turkey Nuggets, gravy, water chestnuts and cranberry
Winter Lettuces, pomegranate, pumpkin seeds, feta, Dixon Estate red wine vinaigrette
Warm Montauk Squid, braised beef short rib, chilies, broccoli and watercress
Mousse of Washington State Steelhead, lemon, winter radish, fennel seed and horseradish
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, cornichons
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Plates 25.
Breast of Misty Knoll Chicken
buckwheat and chestnut “risotto”, apple, leeks and Roman cauliflower
Sauteed Idaho Trout
orange, carrot, wilted spinach, quinoa and curry
Braised Roulade of Veal Breast
petite cassoulet, peas from the freezer, bacon
Roasted Creekstone Butcher’s Steak
fingerling and Brussels sprouts “Lyonnais”, kale tops, Matty’s garlic, blue cheese
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.