Dinner Menu
Wednesday, February 5th, 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.