Dinner Menu

Thursday, February 27th, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

 

Fried Rock Shrimp

almond romesco, lime and vegetable slaw

Steelhead Fish “Fritters”

young lettuces, herb aioli

 

Rice and Chicken Wing Croquettes

“general Tso’s sauce”, toasted sesame, ginger and garlic

Crispy Brussels Sprouts and Spinach Salad

blue cheese, pear, walnut, malt gastrique

Roasted Pork Belly

collard greens, red beans, pickled yam and watermelon rind

Big Eye Tuna Tataki

grapefruit, mint, fresh jalapeno and cucumber

Molinari Fennel Salami

bread salad, roasted red peppers, eggplant and sun dried tomatoes

Yukon Gold Potato Soup

smoked skate wing, chive

 

Black Radish Caesar Salad

Dave’s Caesar dressing, generic romaine, lentils, purple potato, toasted Parmesan

 

buttered toasts (3.)               lettuces with vinaigrette (8.)

 

 

Pasta

15./22.

 

Semolina dumplings, braised chicken ragout

 

Orecchiette, pork sausage, chopped clams, braising greens, pecorino

 

 

Plates

25.

Farm Raised Idaho Trout

smoked barley stew, carrots, cauliflower, horseradish, capers, raisin and brown butter

Roasted Abair Farm Chicken

broccoli, green olive, sherry, shallot and quinoa

Braised Roulade of Veal Breast

Brussels sprouts, braised endive, pine nuts, saffron, pea shoots and potato

“Filet” of NEFF NY Strip

brown ale fondue, marinated and roasted button mushrooms, Berry Patch spinach (30.)

Five Course Menu Tasting 55. Per person

 

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