Dinner Menu
Wednesday, November 20th, 2013
To Begin 10.
Soup of Overmeade Gardens Acorn Squash, whipped brie, tarragon
Turkey and Rice Stew, spicy rice croquettes
Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw
“Salad” of Woven Roots Carrots, buckwheat, braised radicchio, white miso Caesar
Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple
Commodity Brussels Sprouts, potato, bacon, blue cheese, chicory and a slow poached egg
Pork Rillettes, peach chutney, smoked onion jam, spiced orange marmalade
Fritters of Pollock Brandade, harissa, tomato, fennel, chickpeas and preserved lemon
Butter Lettuces, pomegranate, pumpkin seeds, feta, Grenache vinaigrette
Semolina toasts (3.) Lettuces with vinaigrette (8.)
Pasta 15./22.
Braised Vermont “chicken and dumplings”, button mushrooms and roots
Penne, roasted tomato, High Lawn ricotta, Parmesan and EVOO
Linguini, black truffle, pancetta and heirloom turnip “carbonara”, pecorino, black pepper
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Plates 25.
Sautéed Breast of Canadian Duck
fig, orange, red wine, celeriac, winter “poivre”, radish
Washington State Steelhead
quinoa risotto, spaghetti squash, leeks and green olives
Braised Roulade of Veal
Brussels sprouts “Lyonnais”, melted onions, fingerlings, salad turnips and thyme
“Confit” of Rhode Island Hake
petite cassoulet, pork belly, watercress, braised daikon and chilies
Five Course Menu Tasting 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.