Dinner Menu

Thursday, February 20th, 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

Savory Watercress Panna Cotta

grapefruit, poppy, black pepper, smoked trout and roe

Pate of Duck and Chicken Liver

brown butter, raisin chutney, pickles and mustard

Hake and Potato Fritters

herb aioli, romaine, cucumber and green onion

Rice and Chicken Wing Croquettes

hot sauce, blue cheese, celery and carrot

Fried Washington State Oysters

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

Chili of Peppered Texas Beef

crispy tortilla, avocado sour cream

Cricket Creek Fried Pork Terrine

spicy farm egg, pickled yam, collard greens

buttered toasts (3.)               spinach and vinaigrette (8.)

 

Pasta

15./22.

Spaetzle, spiced duck sausage, marsala, cabbage and mustard

Semolina dumplings, braised chicken ragout

Eggplant “Parm”, salami, roasted tomato

Plates

25.

“Confit” of Steelhead Trout

green olives, cauliflower, couscous, saffron, mussels and mint

Roasted Niman Ranch Pork Loin

smoky stewed tomatoes, grits and marinated rock shrimp

Roasted Beef Filet of NEFF Strip

braised kale, button mushroom preparations and brown ale fondue   (30.)

Abair Farm Roasted Chicken

miso, chickpeas, broccoli, napa cabbage, purple potato

Sautéed Skate

black radish Caesar, yukons, wilted romaine, toasted Parmesan and buttered lentils

Five Course Menu Tasting 55. per person

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