Dinner Menu
Tuesday, January 29th, 2013
Small Plates 10.
Dad’s Apple Salad
hazelnuts, peanuts, sage, currants and maple dressing
Seared Montauk Squid
black sausage, lentil and smoked paprika “stew”, EVOO
Savory Beet Panna Cotta
carrot, ginger, togarashi, almonds and rice
Chicken Skin Tacos
almond romesco, slaw, refried beans, jalapeno
Acorn Squash and Chestnut Soup
smoked maple syrup and rosemary
Chicken Liver Pate
warm beech mushrooms, bacon pickled onions, toasts
Hake Cakes
herb aioli, sun dried tomatoes and Berry Patch spinach
Semolina toasts (2.) Five course menu tasting (55.)
Mid 15.
Seared Canadian Foie Gras
local honey and banyuls braised onions, cabbage and black truffles, challah
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Torchio, jalapeno and bacon, mac + cheese, peas from the freezer
Plates 25.
Roasted Pork Belly
fried Brussels sprouts, apple, braising greens, white balsamic
Sautéed Washington State Steelhead
Rawson Brook chevre and polenta, endive, wilted frisee, tangerine, allspice
Seared Day Boat Scallops
spaetzle and potatoes, royal trumpets, porcini and parmesan rind broth
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.