Dinner Menu

Wednesday, February 5^th, 2014

To Begin

10.

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Fried Jalapeno Tacos

almond romesco, refried beans and slaw

Slow Poached Farm Egg

wilted spinach, okra kim chi, rock shrimp, toasted sesame, sticky rice

Endive, Beets and Texas Citrus

black radish, fennel,  yogurt, feta and sunflower seeds

Farm Raised Idaho Trout Mousse

potato blini

Tortilla Soup of Chicken, Pork and Split Pea

pork croutons, avocado “crema”

Fried Brimfield Chicken Livers

bacon, honey, pickles, sweet potato and garlic

Buttered toasts (3.)

Pasta

15./22.

Penne, roasted tomato, High Lawn ricotta and Parmesan

French style potato gnocchi, braised veal, lemon, collard greens and pecorino

Spaetzle, Canadian duck sausage, marsala, broccoli rabe

Plates

25.

Brined Niman Ranch Pork Loin

barley stuffing, apple, chestnut, cabbage, sage

Farm Raised Washington State Steelhead Trout

peas from the freezer, horseradish, turnip puree, dill

Meatball Sliders

eggplant, salami, olives, roasted red peppers, pine nuts, white beans (15.)

Seared Filet of Creekstone Strip

creamed spinach, lentils, bacon, roots, red wine brisket jus, parsley  (32.)

Five Course Menu Tasting 55. per person

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.