Dinner Menu

Saturday, February 15th, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Fried Jalapeno Tacos

almond romesco, refried beans and slaw

Salmon and Trout Roe

potato croquette, crème friache, chive and lemon

Pumpkin Seed Blini

carrot and cauliflower salad, ginger, curry and lime

Lady Moon Farms Romaine

sunflower seeds, citrus and poppy seeds

Fried Washington State Oysters

horseradish, bacon, peas from the freezer (15.)

Smoked Steelhead Trout

 black radish “carbonara”, black pepper, dill, pickled cucumber

Watercress and Broccoli Salad

spanish blue cheese, Yukon golds and micro celery

 

Chili of Peppered Texas Beef

crispy tortilla

Cricket Creek Fried Pork Terrine

spicy farm egg, pickled yam, collard greens

Buttered toasts (3.)

 

Pasta

15./22.

Spaetzle, spiced duck sausage, marsala, cabbage and mustard

Shells, butternut squash “mac and cheese”, Vermont cheddar, spicy maple crumbs

Plates

25.

Sautéed Brimfield Duck Breast

parsnip, pear, lentils, confit and vanilla

“Confit” of Steelhead Trout

green olives, cauliflower, couscous, spinach and saffron

Roasted Niman Pork Loin

spicy and smoked tomato brodo, cockles, kale and pork belly

Roasted Creekstone Short Rib

rock shrimp and rice, scallion, lemongrass, maitake mushrooms  (30.)

Pan Roasted East Coast Halibut

celery root, leeks, purple fingerling potatoes, fine herbs  (30.)

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