Dinner Menu
Wednesday, September 18th, 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.