Dinner Menu
Tuesday, February 25th, 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
Rice and Chicken Wing Croquettes
hot sauce, blue cheese, celery
Beef and Duck Confit Meatballs
ginger, mint, spinach and pickled cucumber
“Stew” of Quinoa and East Coast Halibut
slow poached Brimfield farm egg
Black Radish Caesar Salad
Dave’s Caesar dressing, generic romaine, lentils, purple potato, toasted Parmesan
Fried Washington State Oysters
horseradish, bacon, pea shoots (15.)
Cricket Creek Fried Pork Terrine
spicy farm egg, pickled yam, collard greens
buttered toasts (3.) lettuces with vinaigrette (8.)
Pasta
15./22.
Semolina dumplings, braised chicken ragout
Shells, “Sunday” meat sauce, pecorino
Plates
25.
Sautéed Steelhead Trout
cauliflower, sweet onion and carrot
Abair Farm Roasted Chicken
black olive tapenade, broccoli, white beans, pine nuts and garlic
Braised New England Pork
Brussels sprouts, shaved cabbage, pear, malt and chestnut gravy
“Filet” of NEFF NY Strip
brown ale fondue, marinated and roasted button mushrooms, Berry Patch spinach (30.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.