Dinner Menu
Friday, February 14th, 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.