Dinner Menu
Saturday, February 22nd, 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
toasted quinoa, sweet onion
Hake and Potato Fritters
herb aioli, romaine and green onion
Rice and Chicken Wing Croquettes
hot sauce, blue cheese, celery and Swedish turnip
Beef and Duck Confit Meatballs
ginger, mint, spinach and pickled cucumber
Black Radish Caesar Salad
Dave’s Caesar dressing, generic romaine, lentils, purple potato, toasted Parmesan
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.)
Pasta
15./22.
Semolina dumplings, braised chicken ragout
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
Braised New England Pork
Brussels sprouts, shaved cabbage, pear, malt, apple and chestnut gravy
“Filet” of NEFF NY Strip
brown ale fondue, marinated and roasted button mushrooms, Berry Patch spinach, soy bean (30.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.