Dinner Menu
Saturday, March 30th, 2013
Small Plates 10.
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
Fried Pork Belly
braised collard greens, grits, vinegary onions
Chicken Matzo Balls
havarti gravy, peas from the freezer, apricot “ketchup”, pickled winter radish
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
melted cabbage
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 spinach
Plates 25.
Seared Line Caught Swordfish
lentils , quinoa and black olive, fennel, grapes and parsley
Washington State Steelhead
spicy sweet potato puree, cauliflower, carrots, fingerlings
Roasted Misty Knoll Chicken Breast
Or
Seared NEFF Strip Steak (30.)
broccoli, 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.