Dinner Menu
Wednesday, January 8th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Chicken Skin Tacos
almond romesco, refried beans, jalapeno and slaw
Sweet Potato Soup
veal chorizo, black beans, lime, cilantro, sour cream
Commodity Brussels Sprouts Salad
feta, grapes, romaine, mint, red wine and pumpkin seeds
Petite Pork Belly Miso “Soup”
slow poached egg, radish and beech mushrooms
Parmesan and Black Truffle Arancini
tomato braised button mushrooms, mushroom gravy
Croquettes of Rice and Chicken Confit
hot sauce, blue cheese and celery
Lemon and Harissa Hummus
kalamata olives, peppers and toast
Winter Squashes
walnuts, grapefruit, frisee, rosemary and Rawson Brook chevre
Semolina toasts (3.)
Pasta
15./22.
Butternut “mac and cheese”, shells, sweet and spicy crumbs
Orecchietti, beef and veal Bolognese, pecorino
Spiced spaetzle, lamb sausage, peppers, olives, eggplant and yogurt
Plates
25.
Roasted Washington State Steelhead Trout
stew of vegetables, capers, brown butter, dill and oranges
Breast of Canadian Duck
smoky lentils, wilted lettuces, strawberry and rhubarb jus from the summer
Misty Knoll Chicken Breast
extra skin, rice and bbq’d greens
Winter Choucroute
bratwurst, corned beef, foie gras, sauerkraut and mustard
Filet of NEFF Strip Loin
“ steak gravy”, roasted onions, “baked potato” and out of season broccoli (30.)
Five Course Menu Tasting 55. Per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.