Dinner Menu
Saturday, February 16th, 2013
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.