Dinner Menu

Tuesday, January 29th, 2013

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Small Plates  10.

Dad’s Apple Salad

hazelnuts, peanuts, sage, currants and maple dressing

Seared Montauk Squid

black sausage, lentil and smoked paprika “stew”, EVOO

Savory Beet Panna Cotta

carrot, ginger, togarashi, almonds and rice

Chicken Skin Tacos

almond romesco, slaw, refried beans, jalapeno

Acorn Squash and Chestnut Soup

smoked maple syrup and rosemary

Chicken Liver Pate

warm beech mushrooms, bacon pickled onions, toasts

 

Hake Cakes

herb aioli, sun dried tomatoes and Berry Patch spinach

Semolina toasts (2.) Five course menu tasting (55.)

 

Mid 15.

Seared Canadian Foie Gras

local honey and banyuls braised onions, cabbage and black truffles, challah

 

Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Torchio, jalapeno and bacon, mac + cheese, peas from the freezer

 

Plates   25.

Roasted Pork Belly

fried Brussels sprouts, apple, braising greens, white balsamic

Sautéed Washington State Steelhead

Rawson Brook chevre and polenta, endive, wilted frisee, tangerine, allspice

Seared Day Boat Scallops

spaetzle and potatoes, royal trumpets, porcini and parmesan rind broth

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