Dinner Menu
Saturday, January 11th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Chicken Skin Tacos
almond romesco, refried beans, jalapeno and slaw
Commodity Brussels Sprouts Salad
bacon, potato, melted onions, slow poached egg and mustard vinaigrette
Lady Moon Farms Romaine
kalamata olives, pepperoncini, feta, cucumber, pumpkin seeds with or without fried salami
Animal Farm Buttermilk and Acorn Squash Soup
Parmesan arancini
Cured Pork Belly “Slider”
spicy radish salad, sesame
Quinoa and Fish Fritters
sauce ravigot, buttered toasts
All Day Roasted Carrots
California Coke Farm beets, clementine, spiced local yogurt, pine nuts
Winter Squashes
walnuts, grapefruit, frisee, rosemary and Rawson Brook chevre
Semolina toasts (3.)
Pasta
15./22.
Shells, beef and veal Bolognese, pecorino
Spaetzle, lamb sausage, peppers, olives, eggplant and yogurt
“Chicken and dumplings”, root vegetables, thyme and garlic
Plates
25.
Roasted Washington State Farm Raised Steelhead Trout
petite chowder of Swedish turnip, green kale, grapes and dill
Peppered Breast of Canadian Duck
smoky lentils, burdock root, figs
Misty Knoll “Senior” Chicken Breast
extra skin, rice and bbq’d greens
Sautéed Rhode Island Monkfish
chorizo, white beans, sweet potato and corn from the freezer
Filet of NEFF Beef Strip Loin
fingerlings, braised Brussels sprouts, sheeps milk blue cheese, roasted onions (30.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.