Dinner Menu

Saturday, February 22nd, 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

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.)





Semolina dumplings, braised chicken ragout

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


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.