Dinner Menu

Friday, November 29th, 2013

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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

, 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.