Dinner Menu

Wednesday, January 8th, 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

Sweet Potato Soup

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

Commodity Brussels Sprouts Salad

feta, grapes, romaine, mint, red wine and pumpkin seeds

Petite Pork Belly Miso “Soup”

slow poached egg, radish and beech mushrooms

Parmesan and Black Truffle Arancini

tomato braised button mushrooms, mushroom gravy

Croquettes of Rice and Chicken Confit

hot sauce, blue cheese and celery

Lemon and Harissa Hummus

kalamata olives, peppers and toast

Winter Squashes

walnuts, grapefruit, frisee, rosemary and Rawson Brook chevre

Semolina toasts (3.)

 

 

Pasta

15./22.

Butternut “mac and cheese”, shells, sweet and spicy crumbs

Orecchietti, beef and veal Bolognese, pecorino

Spiced spaetzle, lamb sausage, peppers, olives, eggplant and yogurt

 

Plates

25.

 

Roasted Washington State Steelhead Trout

stew of  vegetables, capers, brown butter, dill and oranges

Breast of Canadian Duck

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

 

Misty Knoll Chicken Breast

extra skin, rice and bbq’d greens

Winter Choucroute

bratwurst, corned beef, foie gras, sauerkraut and mustard

 

Filet of NEFF Strip Loin

“ steak gravy”, roasted onions, “baked potato” and out of season broccoli      (30.)

Five Course Menu Tasting 55. Per person

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