Dinner Menu
Saturday, February 15th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Fried Jalapeno Tacos
almond romesco, refried beans and slaw
Salmon and Trout Roe
potato croquette, crème friache, chive and lemon
Pumpkin Seed Blini
carrot and cauliflower salad, ginger, curry and lime
Lady Moon Farms Romaine
sunflower seeds, citrus and poppy seeds
Fried Washington State Oysters
horseradish, bacon, peas from the freezer (15.)
Smoked Steelhead Trout
black radish “carbonara”, black pepper, dill, pickled cucumber
Watercress and Broccoli Salad
spanish blue cheese, Yukon golds and micro celery
Chili of Peppered Texas Beef
crispy tortilla
Cricket Creek Fried Pork Terrine
spicy farm egg, pickled yam, collard greens
Buttered toasts (3.)
Pasta
15./22.
Spaetzle, spiced duck sausage, marsala, cabbage and mustard
Shells, butternut squash “mac and cheese”, Vermont cheddar, spicy maple crumbs
Plates
25.
Sautéed Brimfield Duck Breast
parsnip, pear, lentils, confit and vanilla
“Confit” of Steelhead Trout
green olives, cauliflower, couscous, spinach and saffron
Roasted Niman Pork Loin
spicy and smoked tomato brodo, cockles, kale and pork belly
Roasted Creekstone Short Rib
rock shrimp and rice, scallion, lemongrass, maitake mushrooms (30.)
Pan Roasted East Coast Halibut
celery root, leeks, purple fingerling potatoes, fine herbs (30.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.