Dinner Menu

Wednesday, February 20th, 2013

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Small Plates  10.

Fried Brussels Sprouts and Apple Salad

Spanish blue cheese, maple

Buttermilk and Golden Beet Soup

seasoned Rawson Brook chevre

Kohlrabi “Salad”

green olive “Caesar”, lemon crumbs, crushed potato, crumbled egg

Carrot Panna Cotta

poppy seed granola, pea shoots, oranges, mint

Chicken Skin Tacos

refried beans, slaw, almond romesco and jalapeno

Corned Beef Latkes

spicy ketchup, cranberry and horseradish, onion sour cream

Semolina toasts (2.)

Charcuterie

10. each, selection 15.

 

Raven and Boar Farm pork rillettes Or Smoked paprika and beef sausage

Tuna and miso “salad” Or Chicken liver, bacon and peanut pate

served with seasonal accompaniments

 

Pasta   20.

Orecchiette, cauliflower, mint, spicy braised Black Queen Angus goat

Semolina cheddar dumplings, good beef chili, sour cream, crushed tortilla

Penne, High Lawn ricotta, Parmesan and oven roasted tomato

 

Plates   25.

Roasted Misty Knoll Chicken Breast

commodity broccoli “gratin”, cashew butter and mild curry

Seared Coulotte of NEFF Beef

mushroom fricassee, pommes “fondue”,  Gruyere, smoky onions, spinach

Sautéed Washington State Steelhead

giant couscous, merguez, “Dutch” mussels, saffron, MFF  sweet dumpling squash, purple yam

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