Dinner Menu

Friday, January 18th, 2013

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Small Plates  10.

Chicken Nuggets

blue cheese, iceberg and shaved spicy carrots

Spicy Broccoli and Peanut Soup

lime, more broccoli and peanuts

Crispy “Tete de Cochon”

mustard, cornichons, kraut

Dad’s Apple Salad (happy birthday)

hazelnuts, rosemary, currants, maple dressing and walnuts

Slow Poached Farm Egg

bone marrow tomato sauce, bitter greens, black sausage

Mighty Food Farm Beets

citrus, poppy seeds, pickled onions, feta and arugula

Marinated Arctic Char

warm potato nage, old bay, crème fraiche, fried shallots

Eggplant “Hummus”

marinated peppers, olive tapenade, toasts

Semolina toasts (2.) Pork tamale tacos (10.) Good beef chili (10.)

 

Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, braised chicken, arugula and pumpkin seed pesto, peas from the freezer

Spaetzle, mushrooms, garlic, brown butter and crumbs

Plates   25.

Misty Knoll Chicken Breast

crispy thigh, white miso, sesame and sushi rice “risotto”, squash, truffled soy emulsion

Sautéed Canadian Duck Breast

parsnip puree, spinach, lentils, pancetta, zest and bordelaise

Seared Farm Raised Washington Steelhead Trout

roasted carrot, giant couscous, curry, raisin, capers, chick peas

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.