Dinner Menu

Thursday, September 19th, 2013

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To Begin             10.

Milk Poached Garlic and Tomato Soup

marinated kale, oyster mushrooms, EVOO

Apples and Beets

warm Gjeitost, pumpkin seeds, raisins, beet and raspberry jam

“Tater Tots” 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 and watermelon rind

Spicy P.E.I. Mussel Pozole

hominy, lime, chilies, tortilla

Marinated Montauk Squid

lentils, boudin noir, smoked paprika, shisito, nigella seeds, dates

Rubiner’s Cheese Selection; Flory’s Truckle, Jamesport MI, cow

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


Creekstone Butcher’s Steak

bone marrow and red wine arancini, parsley, caper and Jerusalem artichokes

Seared Big Eye Tuna

white beans, couscous, melted peppers, tomato curds, cauliflower

Four Course Menu Tasting             50. Per person

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