Dinner Menu
Saturday, December 14th, 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
Berry Patch Delicata Squash, lentils, blue cheese, generic arugula, thyme vinaigrette
Marinated Montauk Squid, clementine, pumpkin seeds, ponzu and wakame
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.)
Pasta 15./22.
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Cavatelli, veal, ricotta, green olives and lemon
Linguini, heirloom turnip “carbonara”, pancetta and black truffle
Orecchiette, spicy beef short rib ragout
Plates 25.
Sautéed Idaho Trout, orange, carrot, wilted spinach, red kuri, quinoa and curry
Breast of Misty Knoll Chicken, Brussels sprouts and barley, celeriac puree, spiced raisins
Braised Veal Breast, sweet and sour cabbage, mustard greens
Creekstone Butcher’s Steak, monkfish and potato hash, caper, brown butter, parsley
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.