Dinner Menu

Saturday, November 30th, 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.


Mustard spaetzle, pork confit, sauerkraut, cornichons

Butternut “mac and cheese”, shells, sweet and spicy crumbs

Orecchiette, duck ragout


Plates                        25.


Breast of Misty Knoll Chicken

Brussels sprouts, arugula pistou, apple, leeks and Roman cauliflower

 Sautéed Idaho Trout

orange, carrot, wilted spinach, quinoa and curry

Braised Roulade of Veal Breast

petite cassoulet, button mushrooms, bacon, kale tops

Rare Filet of New Zealand Venison

white chocolate, roasted radish, raisins, celery root, winter “poivre” (30.)

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.