Dinner Menu

Friday, March 29th, 2013

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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


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.