Dinner Menu
Wednesday, January 30th, 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”, 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.