Dinner Menu
Thursday, February 27th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Fried Rock Shrimp
almond romesco, lime and vegetable slaw
Steelhead Fish “Fritters”
young lettuces, herb aioli
Rice and Chicken Wing Croquettes
“general Tso’s sauce”, toasted sesame, ginger and garlic
Crispy Brussels Sprouts and Spinach Salad
blue cheese, pear, walnut, malt gastrique
Roasted Pork Belly
collard greens, red beans, pickled yam and watermelon rind
Big Eye Tuna Tataki
grapefruit, mint, fresh jalapeno and cucumber
Molinari Fennel Salami
bread salad, roasted red peppers, eggplant and sun dried tomatoes
Yukon Gold Potato Soup
smoked skate wing, chive
Black Radish Caesar Salad
Dave’s Caesar dressing, generic romaine, lentils, purple potato, toasted Parmesan
buttered toasts (3.) lettuces with vinaigrette (8.)
Pasta
15./22.
Semolina dumplings, braised chicken ragout
Orecchiette, pork sausage, chopped clams, braising greens, pecorino
Plates
25.
Farm Raised Idaho Trout
smoked barley stew, carrots, cauliflower, horseradish, capers, raisin and brown butter
Roasted Abair Farm Chicken
broccoli, green olive, sherry, shallot and quinoa
Braised Roulade of Veal Breast
Brussels sprouts, braised endive, pine nuts, saffron, pea shoots and potato
“Filet” of NEFF NY Strip
brown ale fondue, marinated and roasted button mushrooms, Berry Patch spinach (30.)
Five Course Menu Tasting 55. Per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.