Dinner Menu

Friday, February 1st, 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

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

Chicken Liver and Mushroom Pate

portobello confit, shallot marsala jam

Hake Cakes

herb aioli, sundried tomatoes and Berry Patch spinach

Semolina toasts (2.) Peanut and salted chicken eggrolls (10.)


Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, jalapeno and bacon, mac + cheese, marinated rock shrimp

Caraway spaetzle, corned beef, cabbage and mustard


Plates   25.

Roasted Pork Belly

almond fried rice, warm carrot vinaigrette, togarashi crumbs, slow poached egg

Misty Knoll Chicken Breast

fried Brussels sprouts, apple, rutabaga puree, white balsamic

Sautéed Washington State Steelhead

Rawson Brook chevre polenta, endive, tangerine, allspice

Seared Day Boat Scallops

barley, chive and potato “stew”, porcini – parmesan rind broth

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