Dinner Menu
Thursday, December 5th, 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
Cured Beef “Meatballs”, almost Russian, potato salad, pickled green beans
Pumpkin and Chestnut Soup, black truffle and chicken croutons
Delicata Squash, pomegranate, pumpkin seeds, blue cheese, lettuces and rosemary
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
Orecchiette, veal and ricotta ragout, green olives, lemon
Plates 25.
Roasted Creekstone Butcher’s Steak
arugula pistou, Brussels sprouts, leeks and Roman cauliflower
Sautéed Idaho Trout
orange, carrot, wilted spinach, quinoa and curry
Braised Roulade of Veal Breast
petite cassoulet, bacon, kale tops
Schnitzel of Chicken Thigh
braised drum, breast, celery root, spaetzle, sauerkraut, Alsatian mustard
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.