Dinner Menu

Friday, March 22nd, 2013

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Small Plates


Dad’s Apple Salad

walnuts, 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, peanut, 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.)




Ricotta cavatelli, roasted tomato, High Lawn ricotta, Parmesan

Penne, sunflower seed and arugula pesto, spinach, peas from the freezer and chevre

Fusilli, butternut “mac + cheese”, crispy Brussels sprouts, smoked maple




Sautéed Farm Raised Idaho Trout

“creamed” lentils, cauliflower, Belgian endive, thyme

Seared Breast of Canadian Duck

savory oatmeal, watercress, bitter citrus gastrique

Roasted Misty Knoll Chicken

extra skin,  EVOO turnip “mash”, green olives, fennel seed, lemon and Deep Root carrots

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