Dinner Menu
Friday, February 21st, 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
Parsnip Soup
pumpkin seed and coco
Hake and Potato Fritters
herb aioli, romaine, cucumber and green onion
Rice and Chicken Wing Croquettes
hot sauce, blue cheese, celery and Swedish turnip
Beef and Duck Confit Meatballs
pear, ginger, mint, spinach and pickled cucumber
Fried Washington State Oysters
horseradish, bacon, peas from the freezer (15.)
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
Semolina dumplings, braised chicken ragout, sunflower seed and turnip green pesto
Shells, “Sunday” meat sauce, pecorino
Plates
25.
“Confit” of Steelhead Trout
smoky tomato and avocado, cauliflower, leeks and mussels
Abair Farm Roasted Chicken
black olive tapenade, broccoli, white beans, pine nuts and garlic
Roasted Niman Ranch Pork
Brussels sprouts, celery root, sage, apple and chestnut gravy
Sautéed Skate
black radish Caesar, purple potato, wilted romaine and buttered lentils
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.