Dinner Menu
Thursday, March 28th, 2013
Small Plates 10.
Dad’s Apple Salad
peanuts, hazelnuts, sage, currants and maple
Clam and White Bean Soup
watercress oil, lemon crumbs
Jalapeno “Popper” Tacos
black bean chili, slaw, almond romesco, pickled jalapeno
Chicken and Truffle Sausage
mushroom ragout, pommes “fondue”, endive, balsamic
Hummus Duo
chickpea, split pea, toasts, chips, pita and olive “antipasti”
Squid and Hominy Pozole
veal chorizo, mussels, avocado and cilantro
Beef, Potato and Rutabaga Pierogi
ma’s style bangers and mash, melted cabbage
Raven and Boar Farm Whey Fed Pork Rillettes
seasonal accompaniments, toasts
Semolina toasts (2.) Five/Six course menu tasting (55./65.) Duck terrine (10.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, sunflower seed and arugula pesto, peas from the freezer, lemon
Tochio, NEFF pork sausage and wilted Berry Patch greens
Plates 25.
Seared Line Caught Swordfish
lentils and black olives, fennel, grapes and parsley
Sautéed Washington State Steelhead
spicy sweet potato puree, cauliflower, carrots, fingerlings and pea shoots
Roasted 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.