Dinner Menu

Friday, February 21st, 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

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.)





Spaetzle, spiced duck sausage, marsala, cabbage and mustard

Semolina dumplings, braised chicken ragout, sunflower seed and turnip green pesto

Shells, “Sunday” meat sauce, pecorino




“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.