Dinner Menu
Tuesday, December 17th, 2013
To Begin 10.
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
Trout Mousse, horseradish, lemon, dill and potato
Poblano and Pumpkin Soup, queso fresca, pumpkin seeds
Berry Patch Delicata Squash, lentils, blue cheese, generic arugula, thyme vinaigrette
Marinated Montauk Squid, clementine, sesame, ponzu and wakame
Soup of Sweet Onion and Watercress, slow poached egg (not vegetarian)
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, chevre, green olives and lemon
Linguini, heirloom turnip “carbonara”, pancetta and black truffle
Orecchiette, pork, chili and ricotta ragout
Plates 25.
Sautéed Idaho Trout, orange, carrot, wilted spinach, red kuri, quinoa and curry
Braised Veal Breast, sweet and sour cabbage, mustard greens
Creekstone Butcher’s Steak, Brussels sprouts and potato hash, brown ale and gruyere
NEFF Pork Belly, jasmine rice, ginger, white salad turnips, miso caramel
Five Course Menu Tasting 55. Per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.