Dinner Menu
Tuesday, September 17th, 2013
To Begin 10.
Milk Poached Garlic and Tomato Soup
marinated kale, oyster mushrooms, EVOO
Italian “Baba Ganoush” of Eggplant and Pumpkin Seeds
white beans, capers, Matty’s frying peppers and toasts
Croquettes of Idaho Trout and Potato
bacon, horseradish, new pickles, peas from the freezer and pea shoots
End of the Season Sweet Corn Stew
mussel broth, chilies, basil, crushed tortilla and saffron
Warm Montauk Squid
lentil, boudin noir, smoked paprika, shisito, black poppy, dates
Rubiner’s Cheese Selection; Jasper Hill Farm Moses Sleep, Greensboro, VT
maple apple jam, zucchini relish, black olive honey
Red Wine Risotto
slow poached egg, black truffle, watercress and bone marrow nage (15.)
Semolina toasts (3.)
Pasta 15./22.
Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta
Linguini, corn “alfredo”, black pepper, red pepper, pancetta
Plates 25.
Roasted Vermont Quail
foie gras stuffing, braised prunes, Alsatian mustard
Hook and Line Canadian Swordfish
caper, parsley, couscous, curds, pork sausage and cauliflower
Roasted Farm Raised Idaho Trout
melted cabbage, wasabi tobiko, crème fraiche, beet, apple and kohlrabi kraut
Creekstone Butcher’s Steak
polenta, delicata squash, kinda generic mushrooms, roasted peppers
Four Course Menu Tasting 50. Per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.