Dinner Menu

Saturday, October 5th, 2013

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To Begin             10.

Last of the Season Corn and the First Butternut Squash Soup, spiced tortilla

Wilted Woven Roots Spinach “Tartare”, pumpkin seeds, beets, apples and white balsamic

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

Arctic Char Gravlax, poppy seed cream cheese, green beans, Bagel & Brew bagel

 

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

Hamachi Crudo, couscous, rosemary, radish and Gerry’s Italian fish sauce   (15.)

Big Eye Tuna Fritters, preserved lemon, leeks, capers, cauliflower and peas from the freezer

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

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

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

Linguini, beef Bolognese, pecorino

 

 

Plates                        25.

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

 

Sautéed Vermont Quail, braised prunes, foie gras stuffing, Alsatian mustard

 

Creekstone Butcher’s Streak, acorn squash and chevre puree, bone marrow arancini, arugula pesto

Steamed Washington State Steelhead, latkes, melted cabbage, tobiko, truffle crème fraiche

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