Dinner Menu

Tuesday, October 1st, 2013

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To Begin             10.

Toasted Garlic and Tomato Soup, Rawson Brook chevre toast

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

Porridge of Oats, Bacon and Oysters, spinach, green beans and a slow poached egg

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

Arctic Char Mousse, celery root salad, lemon and toasts


Fried Green Tomato Tacos, boudin noir refried beans, slaw, almond romesco, jalapeno

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

Seared Foie Gras, poached pears, spiced pecans and a “Jemima” pancake (15.)

Rubiner’s Cheese Selection; Flocky Truckle, Jamesport MO

maple apple jam, zucchini relish, black olive honey

Semolina toasts (3.)



Pasta          15./22.

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

Semolina dumplings, spicy eggplant and lamb ragout, pecorino

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



Plates                        25.

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

Misty Knoll Chicken Breast, spicy “creamed” corn, arugula, pickled watermelon and peppers

Sautéed Idaho Trout, melted cabbage, tobiko, crème fraiche, beet “kraut”, latke


Seared Creekstone Butcher’s Steak, parsley, caper, sunchokes and bone marrow arancini

Four Course Menu Tasting             50. per person

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