Dinner Menu
Thursday, September 19th, 2013
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.