Dinner Menu

Friday, February 28th, 2014

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To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Fried Rock Shrimp Tacos

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

Molinari Salami

provolone, eggplant and sun dried tomatoes

Seared Big Eye Tuna

grapefruit, fennel, jalapeno, mint, cucumber and Lahey yogurt

 

Roasted Pork Belly

smoked tomato, quinoa, mustard greens

Yukon Gold Potato Soup

smoked skate wing, chives

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

Schnitzel of Cricket Creek Veal

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

“Filet” of NEFF NY Strip

roasted button mushrooms, wilted Berry Patch spinach, broccoli and miso (30.)

Braised New England Pork Shoulder

collard greens, pickled yam, red beans and smothered rice

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