Dinner Menu

Saturday, September 21st, 2013

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To Begin             10.

Gilfeather Turnip Soup, marinated green kale, oyster mushrooms and fried leeks

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

“Tater Tots” of Idaho Trout and Potato, bacon, horseradish, new pickles, peas from the freezer

Heirloom Tomatoes, roasted corn vinaigrette, young greens, pickled watermelon rind

Spicy P.E.I. Mussel Pozole, hominy, lime, chilies, tortilla

Marinated Montauk Squid, lentils, boudin noir, smoked paprika, shisito, nigella seeds, dates

 Almond and Eggplant Baba Ganoush, white bean “hummus”, toasts

Rubiner’s Cheese Selection; Flory’s Truckle, Jamesport MI, cow

maple apple jam, zucchini relish, black olive honey

Bruschetta of Swordfish Pate, Jay’s Asian pear, roasted peppers, black pepper

Semolina toasts (3.)

 

 

Pasta          15./22.

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

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

Herbed spaetzle, duck and fig sausage, smoked mustard, black kale

 

 

Plates                        25.

Roasted Vermont Quail

foie gras stuffing, braised prunes, Alsatian mustard

Creekstone Butcher’s Steak

bone marrow and red wine arancini, parsley, caper and Jerusalem artichokes

Steamed Washington State Steelhead

melted cabbage, tobiko, crème fraiche, beet and kohlrabi kraut, latke

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