Dinner Menu

Saturday, February 16th, 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, blinis

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 pear jam, toasts and mustard

Clam and White Vegetable “Carbonara

capellini, cauliflower, pecorino

Chicken Skin Tacos

refried beans, slaw, almond romesco and jalapeno

Corned Beef Latkes

spicy ketchup, cranberry and horseradish, onion sour cream

Semolina toasts (2.)


Pasta   20.

Salami and ricotta ravioli, Montauk squid, mussels, “Fra Diavolo”, toasted fennel seed

Semolina cheddar dumplings, braised chicken, lemon and crimini mushrooms

Penne, High Lawn ricotta, Parmesan and oven roasted tomato


Plates   25.

Roasted Misty Knoll Chicken Breast

pomme puree, fried Brussels sprouts, apple and date molasses

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.