Dinner Menu
Wednesday, December 11th, 2013
To Begin 10.
Mousse of Steelhead Trout, potato latkes, clementine and radish salad
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple
Terrine of Cavandash Pheasant, seasonal accompaniments, toasts
Winter Lettuces, pomegranate, pumpkin seeds, blue cheese and thyme
Warm Montauk Squid, braised beef short rib, chilies and broccoli
Soup of Sweet Onion and Watercress, slow poached egg (not vegetarian)
“Chicken Nuggets”, smoked paprika ketchup, pickled watermelon
Spicy Mussels, sweet potato, cilantro, chorizo and hominy
Semolina toasts (3.) Lettuces with vinaigrette (8.)
Pasta 15./22.
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Orecchiette, veal and ricotta ragout, green olives, lemon
Linguini, heirloom turnip “carbonara”, pancetta and black truffle
Plates 25.
Seared Creekstone Butcher’s Steak
Brussels sprouts and potato hash, roasted onions, brown ale fondue
Sautéed Idaho Trout
orange, carrot, wilted spinach, quinoa and curry
Breast of Misty Knoll Chicken
barley, vegetables “ala grecque”, celery root, water chestnut
Braised Veal Breast
braised cabbage, mustard greens
Five Course Menu Tasting 55. Per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.