Dinner Menu

Saturday, March 23rd, 2013

share this:

 

 

 

Small Plates

10.

Dad’s Apple Salad

walnuts, 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, peanut, kaffir

Hummus Duo

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

Washington Steelhead Fritters

herb aioli, Jonah crab, fingerlings, kale

Deviled Eggs

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

Seared Montauk Squid

garlic and clam brodo, watercress, white beans, crumbs

Semolina toasts (2.)

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, sunflower seed and arugula pesto, spinach, peas from the freezer

 

Plates   

25.

Sautéed Farm Raised Idaho Trout

“creamed” lentils, cauliflower, Belgian endive, thyme, grapefruit

Seared Breast of Canadian Duck

savory oatmeal, Brussels sprouts, smoked maple

Roasted Misty Knoll Chicken

extra skin,  EVOO turnip “mash”, green olives, fennel seed, lemon and Deep Roots carrots

Brined NEFF Pork Loin

spicy braised collard greens and pork belly, soft polenta

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