Dinner Menu

Friday, February 14^th, 2014

Valentine’s Day, 2014

Tasting I

Savory Local Yogurt Panna Cotta

grapefruit, fennel, toasted fennel seed, cucumber and mint

Fried Washington State Oysters

crushed peas, bacon, pea shoots, horseradish and dill

Poached East Coast Halibut

fine herb coulis, purple potato, celery root, leeks

Pork Belly and Rock Shrimp

crystal hot vinegar, grits, black eyed peas, peanuts and collard greens

Tasting II

Confit of Smoked Steelhead Trout

black radish “carbonara”, chive, crème fraiche, apple, black pepper

Pumpkin Seed Blini

carrot “pate”, ginger, maple and curry

Beef “Filet” of NEFF Strip Loin

Jonah crab and seaweed butter, watercress, scallion, Yukon gold

Roasted Skate Wing and New Zealand Cockles

spicy smoked tomato, cauliflower, chicken wing and rice croquette, green olive

Tasting III

Savory Local Yogurt Panna Cotta

grapefruit, fennel, toasted fennel seed, cucumber and mint

Pumpkin Seed Blini

carrot “pate”, ginger, maple and curry

Soup of Pears and Vermont Parsnips

vanilla, spinach, saffron and shallot

Roasted Maitake Mushroom

broccoli brodo, caper, garlic, lemon, gruyere croquette

Sweet

Strawberry and Champagne Sorbet

Italian cherries, blood orange

Lemongrass Poached Pear

raspberry cream cheese, lemon curd, poppy seed donuts

Chocolate and Hazelnut “Baklava”

frozen yogurt, currants, cinnamon

Sixty-Five Dollars Per Menu

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.