Dinner Menu
Wednesday, March 27th, 2013
Small Plates 10.
Dad’s Apple Salad
walnuts, hazelnuts, sage, apricots, maple
Clam and White Bean Soup
watercress oil, lemon crumbs
Jalapeno “Popper” Tacos
black bean chili, avocado, slaw, almond romesco, pickled jalapeno
Hummus Duo
chickpea, split pea, toasts, chips, pita and olive “antipasti”
Big Eye Tuna Fritters
herb aioli, potato, pickled kale “rabe”
Duck Terrine “L’Orange”
raisin and verjus, apricot “ketchup”, onion jam, toasts
Beef, Potato and Rutabaga Pierogi
Ma’s style bangers and mash, melted cabbage
Sticky Chicken “Ramen”
dorm style store bought ramen noodles, oyster mushrooms, chicken demi, slow poached egg
Semolina toasts (2.) Five/Six course menu tasting (55./65.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, sunflower seed and arugula pesto, spinach, peas from the freezer
Cavatelli, braised Black Queen Angus goat, Spanish blue cheese
Plates 25.
Maryland Wild Striped Bass
sour grape brodo, fennel, parsley, black olive crushed yukons
Washington State Steelhead
fried dill, fingerlings, cauliflower, creamed wheat and cucumber
Misty Knoll Chicken Breast
broccoli, fried rice, “canned” artichoke puree, Kentucky Bourbon Barrel soy butter
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.