Dinner Menu

Thursday, March 21st, 2013

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Small Plates

10.

Dad’s Apple Salad

peanuts, hazelnuts, sage, apricots, maple

Jalapeno “Popper” Tacos

black bean chili, avocado, slaw, almond romesco, pickled jalapeno

Steamed Vietnamese Chicken “Meatballs”

cucumber, mint, cilantro, micro basil, hoisin, kaffir

Hummus Trio

white bean, chickpea, split pea, toasts, chips, pita and olive “antipasti”

Washington Steelhead Fritters

pear and horseradish emulsion, Jonah crab, fingerlings, kale

Deviled Eggs

warm pea shoots and bacon, smoked paprika “ketchup”, yams and a petite grilled cheese

Rice and Chicken Wing Croquettes

 “buffalo sauce”, Spanish blue cheese, turnip puree, celery

Semolina toasts (2.) Five/Six course menu tasting (55./65.)

 

Pasta

20.

Ricotta cavatelli, roasted tomato, High Lawn ricotta, Parmesan

Penne, sunflower seed and arugula pesto, spinach, peas from the freezer and chevre

Orecchiette, butternut “mac + cheese”, crispy Brussels sprouts, smoked maple

 

Plates   

25.

Sautéed Farm Raised Idaho Trout

“creamed” lentils, cauliflower, Belgian endive, thyme

Roasted Coulotte of NEFF Beef

pommes “fondue”, gruyere, mushroom fricassee, barley

Seared Breast of Canadian Duck Breast

savory oatmeal, watercress, bitter citrus gastrique

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