Dinner Menu
Wednesday, December 4th, 2013
To Begin 10.
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple
Commodity Brussels Sprouts, carrots, miso “Caesar”, Parmesan, lentils, slow poached egg
Terrine of Cavandash Pheasant, seasonal accompaniments, toasts
Gratin of Whitefish, gruyere, smoky tomato nage and brioche toasts
Cured Beef “Meatballs”, almost Russian, potato salad, water chestnut
Cream of Celery Root Soup, chicken croutons, black truffle
Winter Lettuces, pomegranate, pumpkin seeds, feta, Dixon Estate red wine vinaigrette
Warm Montauk Squid, braised beef short rib, chilies, broccoli and watercress
Mousse of Washington State Steelhead, lemon, winter radish, fennel seed and horseradish
Semolina toasts (3.) Lettuces with vinaigrette (8.)
Pasta 15./22.
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Mustard spaetzle, sauerkraut, pork confit, cornichons
Orecchiette, duck ragout
Plates 25.
Breast of Misty Knoll Chicken
arugula pistou, fingerling potatoes, leeks and Roman cauliflower
Sautéed Idaho Trout
orange, carrot, wilted spinach, quinoa and curry
Braised Roulade of Veal Breast
petite cassoulet, bacon, kale tops
Rare Filet of New Zealand Venison
white chocolate, roasted radish, raisins, celery root, winter “poivre” (30.)
Five Course Menu Tasting 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.