Dinner Menu
Thursday, March 21st, 2013
Small Plates
10.
Dad’s Apple Salad
peanuts, hazelnuts, sage, apricots, maple
Jalapeno “Popper” Tacos
black bean chili, avocado, slaw, almond romesco, pickled jalapeno
Steamed Vietnamese Chicken “Meatballs”
cucumber, mint, cilantro, micro basil, hoisin, kaffir
Hummus Trio
white bean, chickpea, split pea, toasts, chips, pita and olive “antipasti”
Washington Steelhead Fritters
pear and horseradish emulsion, Jonah crab, fingerlings, kale
Deviled Eggs
warm pea shoots and bacon, smoked paprika “ketchup”, yams and a petite grilled cheese
Rice and Chicken Wing Croquettes
“buffalo sauce”, Spanish blue cheese, turnip puree, celery
Semolina toasts (2.) Five/Six course menu tasting (55./65.)
Pasta
20.
Ricotta cavatelli, roasted tomato, High Lawn ricotta, Parmesan
Penne, sunflower seed and arugula pesto, spinach, peas from the freezer and chevre
Orecchiette, butternut “mac + cheese”, crispy Brussels sprouts, smoked maple
Plates
25.
Sautéed Farm Raised Idaho Trout
“creamed” lentils, cauliflower, Belgian endive, thyme
Roasted Coulotte of NEFF Beef
pommes “fondue”, gruyere, mushroom fricassee, barley
Seared Breast of Canadian Duck Breast
savory oatmeal, watercress, bitter citrus gastrique
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.