Dinner Menu

Thursday, March 28th, 2013

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Small Plates  10.

Dad’s Apple Salad

peanuts, hazelnuts, sage, currants and maple

Clam and White Bean Soup

watercress oil, lemon crumbs

Jalapeno “Popper” Tacos

black bean chili, slaw, almond romesco, pickled jalapeno

Chicken and Truffle Sausage

mushroom ragout, pommes “fondue”, endive, balsamic

Hummus Duo

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

Squid and Hominy Pozole

veal chorizo, mussels, avocado and cilantro

Beef, Potato and Rutabaga Pierogi

ma’s style bangers and mash, melted cabbage

Raven and Boar Farm Whey Fed Pork Rillettes

seasonal accompaniments, toasts

Semolina toasts (2.) Five/Six course menu tasting (55./65.) Duck terrine (10.)

 

Pasta 20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

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

Tochio, NEFF pork sausage and wilted Berry Patch greens

 

Plates 25.

Seared Line Caught Swordfish

lentils and black olives, fennel, grapes and parsley

Sautéed Washington State Steelhead

spicy sweet potato puree, cauliflower, carrots, fingerlings and pea shoots

Roasted Misty Knoll Chicken Breast

broccoli, fried rice, “canned” artichoke puree, Kentucky Bourbon Barrel soy butter

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