Dinner Menu

Tuesday, September 17th, 2013

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To Begin             10.

Milk Poached Garlic and Tomato Soup

marinated kale, oyster mushrooms, EVOO

Italian “Baba Ganoush” of Eggplant and Pumpkin Seeds

white beans, capers, Matty’s frying peppers and toasts

Croquettes of Idaho Trout and Potato

bacon, horseradish, new pickles, peas from the freezer and pea shoots

End of the Season Sweet Corn Stew

mussel broth, chilies, basil, crushed tortilla and saffron

Warm Montauk Squid

lentil, boudin noir, smoked paprika, shisito, black poppy, dates

Rubiner’s Cheese Selection; Jasper Hill Farm Moses Sleep, Greensboro, VT

maple apple jam, zucchini relish, black olive honey

Red Wine Risotto

slow poached egg, black truffle, watercress and bone marrow nage (15.)

 

Semolina toasts (3.)

 

Pasta          15./22.

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

Linguini, corn “alfredo”, black pepper, red pepper, pancetta

 

Plates                        25.

Roasted Vermont Quail

foie gras stuffing, braised prunes, Alsatian mustard

Hook and Line Canadian Swordfish

caper, parsley, couscous, curds, pork sausage and cauliflower

Roasted Farm Raised Idaho Trout

melted cabbage, wasabi tobiko, crème fraiche, beet, apple and kohlrabi kraut

Creekstone Butcher’s Steak

polenta, delicata squash, kinda generic mushrooms, roasted peppers

Four Course Menu Tasting             50. Per person

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