Dinner Menu
Saturday, October 5th, 2013
To Begin 10.
Last of the Season Corn and the First Butternut Squash Soup, spiced tortilla
Wilted Woven Roots Spinach “Tartare”, pumpkin seeds, beets, apples and white balsamic
Warm Marinated Squid, charred cherry tomatoes, fennel, lemon and chili flakes
Arctic Char Gravlax, poppy seed cream cheese, green beans, Bagel & Brew bagel
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
Hamachi Crudo, couscous, rosemary, radish and Gerry’s Italian fish sauce (15.)
Big Eye Tuna Fritters, preserved lemon, leeks, capers, cauliflower and peas from the freezer
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
Spaetzle, duck sausage, fig, marsala, green kale and mustard
Linguini, beef Bolognese, pecorino
Plates 25.
Roasted NEFF Pork Belly, black kale, turnips, wheat berries, maple and pear puree
Sautéed Vermont Quail, braised prunes, foie gras stuffing, Alsatian mustard
Creekstone Butcher’s Streak, acorn squash and chevre puree, bone marrow arancini, arugula pesto
Steamed Washington State Steelhead, latkes, melted cabbage, tobiko, truffle crème fraiche
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.