Dinner Menu
Friday, December 6th, 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, pickled green beans
Pumpkin and Chestnuts Soup, black truffle and chicken croutons
Delicata Squash, pomegranate, pumpkin seeds, blue cheese, lettuces and thyme
Warm Montauk Squid, braised beef short rib, chilies, broccoli and watercress
Mousse of Washington State Steelhead, lemon, winter radish, fennel seed and horseradish
Whitefish Cake, garlic and leek aioli, braised radicchio, preserved lemon and chicory salad
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
Linguini, heirloom turnip “carbonara”, pancetta and black truffle
Plates 25.
Seared Creekstone Butcher’s Steak
arugula pistou, Brussels sprouts, leeks and Roman cauliflower
Sautéed Idaho Trout
orange, carrot, wilted spinach, quinoa and curry
Breast of Misty Knoll Chicken
spaetzle, sauerkraut, celery root and Alsatian mustard
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.