Dinner Menu

Friday, January 10th, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Chicken Skin Tacos

almond romesco, refried beans, jalapeno and slaw

Commodity Brussels Sprouts Salad

bacon, potato, melted onions, slow poached egg  and mustard vinaigrette

Lady Moon Farms Romaine

kalamata olives, pepperoncini, feta, cucumber, pumpkin seeds with or without fried salami

Parmesan and Black Truffle Arancini

tomato braised button mushrooms, mushroom gravy

Sweet Potato Soup

veal chorizo, black beans, lime, cilantro, sour cream

Quinoa and Fish Fritters

sauce ravigot, buttered toasts

All Day Roasted Carrots

California Coke Farm beets, clementine, spiced local yogurt, pine nuts

Winter Squashes

walnuts, grapefruit, frisee, rosemary and Rawson Brook chevre

Semolina toasts (3.)

 

 

Pasta

15./22.

Orecchietti, beef and veal Bolognese, pecorino

Spaetzle, lamb sausage, peppers, olives, eggplant and yogurt

Butternut squash “mac + cheese”, sweet and spicy crumbs, aged Vermont cheddar

 

 

Plates

25.

 

Roasted Washington State Farm Raised Steelhead Trout

petite chowder of Swedish turnip, green kale, grapes and dill

Peppered Breast of Canadian Duck

smoky lentils, wilted lettuces, strawberry and rhubarb jus from the summer

 

Misty Knoll “Senior” Chicken Breast

extra skin, rice and bbq’d greens

 

Filet of NEFF Beef Strip Loin

            fingerlings, braised Brussels sprouts, sheeps milk blue cheese, roasted onions  (30.)

Corned Beef Sliders

russian slaw, potato and pasta salads             (15.)

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