Dinner Menu
Thursday, February 6th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Fried Jalapeno Tacos
almond romesco, refried beans and slaw
Cucumber and Black Radish Salad
okra and oyster kimchi, spinach, toasted sesame
Farm Raised Idaho Trout Mousse
potato blini
Lady Moon Farms Romaine
feta, fennel, citrus and poppy seeds
Slow Cooked Grits
gravy braised Cricket Creek veal, rock shrimp sausage, black pepper, poached egg
Pork and Beef Meatballs
black olives, roasted red peppers, pine nuts, white beans
Tortilla Soup of Chicken, Pork and Split Pea
pork croutons, avocado “crema”
Fried Brimfield Chicken Livers
bacon, honey, pickles, garlic and sweet potato
Portobello Confit
caramelized onion and marinated kale, sundried tomato, steak vinaigrette, blue cheese
Buttered toasts (3.) Romaine with vinaigrette (8.)
Pasta
15./22.
French style potato gnocchi, braised veal, lemon, broccoli rabe and pecorino
Spaetzle, spiced duck sausage, marsala, braising greens and mustard
Shells, butternut squash “mac and cheese”, Vermont cheddar, spicy maple crumbs
Plates
25.
Brined Niman Ranch Pork Loin
barley stuffing, apple, chestnut, cabbage, sage
Farm Raised Washington State Steelhead Trout
peas from the freezer, horseradish, turnip puree, dill
Roasted Abair Farm Chicken
collard greens, chorizo, red beans, smoked paprika and yam
Seared Filet of Creekstone Strip
creamed spinach, bacon, roots, red wine brisket jus, parsley (32.)
Five Course Menu Tasting 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.