Dinner Menu
Friday, February 15th, 2013
Small Plates 10.
Dad’s Apple Salad
hazelnuts, peanuts, sage, currants and maple dressing
Trout Pate
grapefruit and endive salad
Peppered Big Eye Tuna Confit
mussels, braised celery, truffle vinaigrette, chives
Buttermilk and Golden Beet Soup
seasoned Rawson Brook chevre
Kohlrabi “Salad”
green olive “Caesar”, lemon crumbs, crushed potato, crumbled egg
Carrot Panna Cotta
poppy seed granola, pea shoots, oranges, mint
Raven and Boar Pork Rilletes
red wine prune jam, toasts and mustard
Cream of Spinach Soup
fried onions, sunflower seed and red wine toast
Semolina toasts (2.)
Pasta 20.
Capellini, clam and white vegetable “carbonara”, cauliflower, pecorino, poached egg
Ricotta and salami ravioli, rock shrimp meatballs and squid “Fra Diavolo”,
Semolina dumplings, braised chicken, lemon, potato
Plates 25.
Roasted Misty Knoll Chicken Breast
pomme puree, fried Brussels sprouts, apple and date molasses
Seared Petite Filet of NEFF Strip Loin
crimini mushrooms, lemongrass-caper brown butter, spinach and manchego
Bacon Poached Idaho Trout
stewed lentils, frisee, winter squash, crumbled Spanish blue cheese and lime radish
Warm Herring Of Washington Steelhead
citrus tobiko, giant couscous, uni emulsion, garlic chips and popcorn shoots
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.