Dinner Menu
Friday, March 29th, 2013
Small Plates 10.
Clam and White Bean Soup
watercress oil, lemon crumbs
Chicken and Truffle Sausage
mushroom ragout, pommes “fondue”, endive, balsamic
Hummus Duo
chickpea, split pea, toasts, chips, pita and olive “antipasti”
Spanish Blue Cheese Mousse
red wine currant jam, peppered hazelnuts and smoky maple onions
Squid and Hominy Pozole
veal chorizo, mussels, avocado and cilantro
Trout and Bacon Fritters
horseradish aioli, cucumbers, dill and more bacon
Beef, Potato and Rutabaga Pierogi
cabbages
Raven and Boar Farm Whey Fed Pork Rillettes
seasonal accompaniments, toasts
Semolina toasts (2.) Duck terrine (10.)
Pasta 20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Tochio, NEFF pork sausage and wilted Berry Patch greens, peas from the freezer
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
Seared NEFF Strip Steak (30.)
broccoli and smoked oyster fried rice, “canned” artichoke puree, soy butter, salsify
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.