Dinner Menu

Tuesday, February 26th, 2013

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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.