Dinner Menu
Friday, January 18th, 2013
Small Plates 10.
Chicken Nuggets
blue cheese, iceberg and shaved spicy carrots
Spicy Broccoli and Peanut Soup
lime, more broccoli and peanuts
Crispy “Tete de Cochon”
mustard, cornichons, kraut
Dad’s Apple Salad (happy birthday)
hazelnuts, rosemary, currants, maple dressing and walnuts
Slow Poached Farm Egg
bone marrow tomato sauce, bitter greens, black sausage
Mighty Food Farm Beets
citrus, poppy seeds, pickled onions, feta and arugula
Marinated Arctic Char
warm potato nage, old bay, crème fraiche, fried shallots
Eggplant “Hummus”
marinated peppers, olive tapenade, toasts
Semolina toasts (2.) Pork tamale tacos (10.) Good beef chili (10.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, braised chicken, arugula and pumpkin seed pesto, peas from the freezer
Spaetzle, mushrooms, garlic, brown butter and crumbs
Plates 25.
Misty Knoll Chicken Breast
crispy thigh, white miso, sesame and sushi rice “risotto”, squash, truffled soy emulsion
Sautéed Canadian Duck Breast
parsnip puree, spinach, lentils, pancetta, zest and bordelaise
Seared Farm Raised Washington Steelhead Trout
roasted carrot, giant couscous, curry, raisin, capers, chick peas
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.