Dinner Menu
Saturday, March 23rd, 2013
Small Plates
10.
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 Duo
chickpea, split pea, toasts, chips, pita and olive “antipasti”
Washington Steelhead Fritters
herb aioli, Jonah crab, fingerlings, kale
Deviled Eggs
warm pea shoots and bacon, smoked paprika “ketchup”, yams and a petite grilled cheese
Seared Montauk Squid
garlic and clam brodo, watercress, white beans, crumbs
Semolina toasts (2.)
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, sunflower seed and arugula pesto, spinach, peas from the freezer
Plates
25.
Sautéed Farm Raised Idaho Trout
“creamed” lentils, cauliflower, Belgian endive, thyme, grapefruit
Seared Breast of Canadian Duck
savory oatmeal, Brussels sprouts, smoked maple
Roasted Misty Knoll Chicken
extra skin, EVOO turnip “mash”, green olives, fennel seed, lemon and Deep Roots carrots
Brined NEFF Pork Loin
spicy braised collard greens and pork belly, soft polenta
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.