Dinner Menu
Tuesday, October 1st, 2013
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.