Dinner Menu
Wednesday, February 19th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Fried Jalapeno Tacos
almond romesco, refried beans and slaw
Savory Watercress Panna Cotta
grapefruit, poppy, black pepper, smoked trout and roe
Pate of Duck and Chicken Liver
brown butter, raisin chutney, pickles and mustard
Spinach, Parsnip and Pear Soup
marinated lentils
Hake and Potato Fritters
herb aioli, romaine, cucumber and green onion
Rice and Chicken Wing Croquettes
hot sauce, blue cheese, celery and carrot
Fried Washington State Oysters
horseradish, bacon, peas from the freezer (15.)
Chili of Peppered Texas Beef
crispy tortilla, avocado sour cream
Cricket Creek Fried Pork Terrine
spicy farm egg, pickled yam, collard greens
buttered toasts (3.) spinach and vinaigrette (8.)
Pasta
15./22.
Spaetzle, spiced duck sausage, marsala, cabbage and mustard
Shells, butternut squash “mac and cheese”, Vermont cheddar, spicy maple crumbs
Eggplant “Parm”, salami, tomato and pecorino
Plates
25.
“Confit” of Steelhead Trout
green olives, cauliflower, couscous, saffron and spinach
Roasted Niman Ranch Pork Loin
smokey stewed tomatoes, white beans and marinated rock shrimp
Roasted Beef Filet of NEFF Strip
Gruyere grits, caramelized onions, maitake mushrooms, braised kale (30.)
Abair Farm Roasted Chicken
miso, chickpeas, broccoli, napa cabbage, purple potato and mussels
Five Course Menu Tasting 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.