Dinner Menu

Wednesday, February 19th, 2014

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To Begin


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.)




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




“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.