Dinner Menu

Saturday, March 30th, 2013

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Small Plates  10.

Hummus Duo

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

Spanish Blue Cheese Mousse

red wine currant jam, peppered hazelnuts and smoky maple onions

Fried Pork Belly

braised collard greens, grits, vinegary onions

Chicken Matzo Balls

havarti gravy, peas from the freezer, apricot “ketchup”, pickled winter radish

Squid and Hominy Pozole

veal chorizo, mussels, avocado and cilantro

Trout and Bacon Fritters

horseradish aioli, cucumbers, dill and more bacon

Beef, Potato and Rutabaga Pierogi

melted cabbage

Whey Fed Pork Rillettes

seasonal accompaniments, toasts

Semolina toasts (2.) Duck terrine (10.)

 

Pasta 20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Tochio, NEFF pork sausage and wilted Berry Patch spinach

 

Plates 25.

Seared Line Caught Swordfish

lentils , quinoa and black olive, fennel, grapes and parsley

Washington State Steelhead

spicy sweet potato puree, cauliflower, carrots, fingerlings

 

Roasted Misty Knoll Chicken Breast

Or

Seared NEFF Strip Steak (30.)

broccoli, smoked oyster fried rice, “canned” artichoke puree, soy butter, salsify

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