Dinner Menu

Wednesday, September 18^th, 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

Delicata Squash and Sweet Corn Salad

arugula, pickled poblano

Cauliflower and Couscous

pork sausage, mussel broth, saffron

Marinated Montauk Squid

lentil, boudin noir, smoked paprika, shisito, black poppy, dates

Rubiner’s Cheese Selection; Jasper Hill Farm Moses Sleeper, Greensboro, VT

maple apple jam, zucchini relish, black olive honey

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

Roasted Farm Raised Idaho Trout

melted cabbage, wasabi tobiko, crème fraiche, beet, apple and kohlrabi kraut

Creekstone Butcher’s Steak

polenta, kinda generic mushrooms, Jerusalem artichokes

Four Course Menu Tasting             50. Per person

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.