Dinner Menu

Wednesday, October 2nd, 2013

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To Begin             10.

Spiced Butternut Squash Soup, dates and shisito peppers

Apples and Beets, warm Gjeitost, pumpkin seeds, raisins, beet and raspberry chutney

Porridge of Oats, Bacon and Oysters, spinach, green beans and a slow poached egg

Warm Marinated Squid, charred cherry tomatoes, fennel, lemon and Italian chili flakes

Arctic Char Gravlax, celery root, poppy seed cream cheese, toasts

 

Fried Green Tomato Tacos, boudin noir refried beans, slaw, almond romesco, jalapeno

Seared “Steak” of Beef Tongue, heirloom turnip puree, lentil, pickled onions, red wine, radish

Seared Foie Gras, poached pears, spiced pecans and a “Jemima” pancake (15.)

Rubiner’s Cheese Selection; Flory’s Truckle, Jamesport MO

maple apple jam, zucchini relish, black olive honey

Semolina toasts (3.)              Young greens with vinaigrette (8.)

 

 

Pasta          15./22.

Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta

Semolina gnocchi, braised lanb and eggplant ragout, cauliflower, preserved lemon

Spaetzle, duck sausage, fig, marsala, green kale and mustard

 

 

Plates                        25.

Roasted NEFF Pork Belly, black kale, roots, wheat berries, maple and pear puree

Misty Knoll Chicken Breast, spicy “creamed” corn, arugula, pickled watermelon and peppers

Sautéed Idaho Trout, melted cabbage, tobiko, crème fraiche, beet “kraut”, latke

 

Seared Creekstone Butcher’s Steak, parsley, caper, sunchokes and bone marrow arancini

Four Course Menu Tasting             50. per person

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