Dinner Menu
Thursday, October 3rd, 2013
To Begin 10.
Spiced Butternut Squash Soup, dates and lamb
Apples and Beets, warm Gjeitost, pumpkin seeds, raisins, beet and raspberry chutney
Fricassee of Local Hedgehog Mushrooms, grits, arugula pesto and a slow poached egg
Warm Marinated Squid, charred cherry tomatoes, fennel, lemon and Italian chili flakes
Arctic Char Gravlax, celery root “salad”, poppy seed cream cheese, green beans, 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
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
“Chicken and dumplings”, braised Vermont chicken, thyme and peas from the freezer
Spaetzle, duck sausage, fig, marsala, green kale and mustard
Plates 25.
Roasted NEFF Pork Belly, black kale, turnips, wheat berries, maple and pear puree
Misty Knoll Chicken Breast, spicy “creamed” corn, spinach, pickled watermelon
Sautéed Idaho Trout, melted cabbage, tobiko, crème fraiche, beet “kraut”, potato latke
Seared Big Eye Tuna, Berry Patch cauliflower, brown butter, leeks, capers and preserved lemon
Five Course Menu Tasting 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.