Dinner Menu

Tuesday, February 19th, 2013

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Small Plates  10.

Fried Brussels Sprouts and Apple Salad

Spanish blue cheese, bacon, maple

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

Chicken Skin Tacos

refried beans, slaw, almond romesco and jalapeno

Corned Beef Latkes

spicy ketchup, cranberry and horseradish, onion sour cream

Semolina toasts (2.)


Served with seasonal accompaniments

10. each, selection 15.


Raven and Boar Farm pork rilletes Or Smoked paprika and beef sausage

Tuna and miso “salad” Or Chicken liver, bacon and peanut pate


Pasta   20.

Orecchiette, cauliflower, mint, spicy braised Black Queen Angus goat

Semolina cheddar dumplings, good beef chili, sour cream, crushed tortilla

Penne, High Lawn ricotta, Parmesan and oven roasted tomato


Plates   25.

Roasted Misty Knoll Chicken Breast

commodity broccoli,  rock shrimp “meatballs”, cashew butter and mild curry

Rhode Island Monkfish “Escallop”

mushroom fricassee, pommes “fondue”, smoky onions, spinach, beef braised criminis

Sautéed Washington State Steelhead

giant couscous, merguez, “Dutch” mussels, saffron, MFF carrots and squash

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.