Dinner Menu

Wednesday, December 4th, 2013

share this:


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.