Dinner Menu

Wednesday, January 30th, 2013

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Small Plates  10.

Dad’s Apple Salad

hazelnuts, peanuts, sage, currants and maple dressing

Seared Montauk Squid

black sausage, lentil and smoked paprika “stew”, crumble fries

Savory Beet Panna Cotta

carrot, ginger, togarashi, almonds and rice

Chicken Skin Tacos

almond romesco, slaw, refried beans, jalapeno

American Waygu Beef Meatballs

manchego, sherry and Spanish tortilla

Sweet Potato and Winter Squash “Tortilla” Soup

cilantro, sour cream

Hake Cakes

herb aioli, sun dried tomatoes and Berry Patch spinach

Semolina toasts (2.) Peanut and salted chicken eggrolls (10.) Five course menu tasting (55.)


Mid 15.

Seared Canadian Foie Gras

local honey and banyuls braised onions, cabbage and black truffles, challah


Pasta   20.

Orecchiette, roasted tomato, High Lawn ricotta, Parmesan

Torchio, jalapeno and bacon, mac + cheese, rock shrimp

Caraway spaetzle, corned beef, cabbage and mustard


Plates   25.

Roasted Pork Belly

fried Brussels sprouts, apple, braising greens, white balsamic

Sautéed Washington State Steelhead

Rawson Brook chevre polenta, endive, wilted frisee, tangerine, allspice

Seared Day Boat Scallops

barley, potato, royal trumpets, porcini and parmesan rind broth

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