Dinner Menu

Wednesday, December 11th, 2013

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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.