Dinner Menu
Friday, February 28th, 2014
To Begin
10.
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple
Fried Rock Shrimp Tacos
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
Molinari Salami
provolone, eggplant and sun dried tomatoes
Seared Big Eye Tuna
grapefruit, fennel, jalapeno, mint, cucumber and Lahey yogurt
Roasted Pork Belly
smoked tomato, quinoa, mustard greens
Yukon Gold Potato Soup
smoked skate wing, chives
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
Schnitzel of Cricket Creek Veal
Brussels sprouts, pine nuts, saffron, pea shoots and potato
“Filet” of NEFF NY Strip
roasted button mushrooms, wilted Berry Patch spinach, broccoli and miso (30.)
Braised New England Pork Shoulder
collard greens, pickled yam, red beans and smothered rice
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.