Dinner Menu
Wednesday, February 20th, 2013
Small Plates 10.
Fried Brussels Sprouts and Apple Salad
Spanish blue cheese, 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.)
Charcuterie
10. each, selection 15.
Raven and Boar Farm pork rillettes Or Smoked paprika and beef sausage
Tuna and miso “salad” Or Chicken liver, bacon and peanut pate
served with seasonal accompaniments
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 “gratin”, cashew butter and mild curry
Seared Coulotte of NEFF Beef
mushroom fricassee, pommes “fondue”, Gruyere, smoky onions, spinach
Sautéed Washington State Steelhead
giant couscous, merguez, “Dutch” mussels, saffron, MFF sweet dumpling squash, purple yam
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.