Dinner Menu
Tuesday, February 26th, 2013
Small Plates 10.
Lady Moon Farm Romaine
roasted beets, Greek yogurt dressing, mint
Foie Gras, Cocoa Nib and Peanut Pate
banana mostarda, red verjus and raisin jam, toasts
Dad’s Apple Salad
walnuts, hazelnuts, rosemary, apricot, maple
Fried Jalapeño Tacos
slaw, almond romesco, cheddar and pickled jalapeno
Tuna and Red Miso “Salad”
cucumber, togarashi, sesame, garlic chips
Raw Crunchy Winter Vegetables
crumbled egg, crushed potatoes, lemon crumbs and green olive “Caesar”
Semolina toasts (2.) White vegetable clam “chowder” (10.)
Pasta 20.
Semolina cheddar dumplings, garlic braised chicken, pea shoots
Ricotta cavatelli, whey braised veal, more ricotta, lemon, sunflower seed gremolata
Rawson Brook chevre ravioli, roasted and sundried tomatoes, braised kale, kalamata olives
Plates 25.
Roasted Breast of Misty Knoll Chicken
Brussels sprouts, chicken fried rice, whipped blue, carrots, spicy Crystal “buerre rouge”,
Poached “Herring “ of Washington State Steelhead
latkes, caraway, onion and rutabaga soubise, rye croutons, apple
Sautéed Farm Raised Idaho Trout
creamed beet greens, beets, sweet dumpling squash, horseradish, purple yam and citrus
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.