Dinner Menu

Thursday, September 26th, 2013

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To Begin             10.

Gilfeather Turnip Soup, black truffle and fried leeks

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

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

Spicy Butternut Squash and Tortilla Soup, hominy, lime, chilies, coco

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

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

Crispy Tuna “Meatballs”, cauliflower, curry, peas from the freezer, preserved lemon

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

maple apple jam, zucchini relish, black olive honey

Bruschetta of Swordfish Pate, roasted sweet peppers, 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, marsala and duck sausage

 

Plates                        25.

Creekstone Butcher’s Steak

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

Sautéed Vermont Quail

foie gras stuffing, braised prunes, Alsatian mustard

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.