Dinner Menu
Friday, January 10th, 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
Parmesan and Black Truffle Arancini
tomato braised button mushrooms, mushroom gravy
Sweet Potato Soup
veal chorizo, black beans, lime, cilantro, sour cream
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.
Orecchietti, beef and veal Bolognese, pecorino
Spaetzle, lamb sausage, peppers, olives, eggplant and yogurt
Butternut squash “mac + cheese”, sweet and spicy crumbs, aged Vermont cheddar
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, wilted lettuces, strawberry and rhubarb jus from the summer
Misty Knoll “Senior” Chicken Breast
extra skin, rice and bbq’d greens
Filet of NEFF Beef Strip Loin
fingerlings, braised Brussels sprouts, sheeps milk blue cheese, roasted onions (30.)
Corned Beef Sliders
russian slaw, potato and pasta salads (15.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.