Dinner Menu
Wednesday, October 2nd, 2013
To Begin 10.
Spiced Butternut Squash Soup, dates and shisito peppers
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
Warm Marinated Squid, charred cherry tomatoes, fennel, lemon and Italian chili flakes
Arctic Char Gravlax, celery root, poppy seed cream cheese, toasts
Fried Green Tomato Tacos, boudin noir refried beans, slaw, almond romesco, jalapeno
Seared “Steak” of Beef Tongue, heirloom turnip puree, lentil, pickled onions, red wine, radish
Seared Foie Gras, poached pears, spiced pecans and a “Jemima” pancake (15.)
Rubiner’s Cheese Selection; Flory’s Truckle, Jamesport MO
maple apple jam, zucchini relish, black olive honey
Semolina toasts (3.) Young greens with vinaigrette (8.)
Pasta 15./22.
Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta
Semolina gnocchi, braised lanb and eggplant ragout, cauliflower, preserved lemon
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.