Dinner Menu
Friday, February 1st, 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
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.