Dinner Menu

Tuesday, September 24th, 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

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

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

Marinated Montauk Squid, peppers, kohlrabi, shisito, nigella seeds, lentils and dates

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

Rubiner’s Cheese Selection; Jasper Hill Willoughby, Greensboro Vermont, Cow

maple apple jam, zucchini relish, black olive honey

Bruschetta of Swordfish Pate, cauliflower, arugula and 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

Semolina dumplings, spicy eggplant and lamb ragout, pecorino

Herbed spaetzle, mustard, kale, fig and duck sausage

 

 

Plates                        25.

Roasted NEFF Pork Belly

celery root, wheat berries, peas from the freezer, bacon, apple and Alsatian mustard

Creekstone Butcher’s Steak

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

Steamed Farm Raised Arctic Char

melted cabbage, tobiko, crème fraiche, beet “kraut”, latke

Four Course Menu Tasting             50 per person

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