Dinner Menu
Friday, December 13th, 2013
To Begin 10.
Salt Cod Beignets, black olives, preserved lemon, garlic aioli
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple
Duck Liver and Chestnut Pate, seasonal accompaniments, toasts
Southern Style Boudin of Turkey, cranberry, black pepper, walnut
Warm Salad of Winter Lettuces, blue cheese, squash, lentil and pomegranate
Marinated Montauk Squid, arugula, clementine, pumpkin seeds, ponzu and radish
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
Cavatelli, veal and ricotta ragout, green olives, lemon
Linguini, heirloom turnip “carbonara”, pancetta and black truffle
Orecchiette, spicy beef shortrib ragout
Plates 25.
Sautéed Idaho Trout
orange, carrot, wilted spinach, red kuri, quinoa and curry
Breast of Misty Knoll Chicken
Brussels sprouts, barley and potato hash, celeriac puree, spiced raisins
Braised Veal Breast
sweet and sour cabbage, mustard greens
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.