Dinner Menu

Friday, February 15th, 2013

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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.