Dinner Menu
Friday, September 20th, 2013
To Begin 10.
Milk Poached Garlic and Tomato Soup, marinated kale, oyster mushrooms, EVOO
Apples and Beets, warm Gjeitost, almond, raisins, beet and raspberry jam
“Tater Tots” of Idaho Trout and Potato, bacon, horseradish, new pickles, peas from the freezer
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
Pumpkin Seed and Eggplant Baba Ganoush, roasted peppers, white beans, toasts
Rubiner’s Cheese Selection; Flory’s Truckle, Jamesport MI, cow
maple apple jam, zucchini relish, black olive honey
Seared Big Eye Tuna Tataki, Jay’s Asian pear, celery root, grains of paradise and sumac (15.)
Semolina toasts (3.)
Pasta 15./22.
Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta
Linguini, corn “alfredo”, black pepper, red pepper, pancetta
Herbed spaetzle, duck and fig sausage, smoked mustard, black kale
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
Steamed Washington State Steelhead
melted cabbage, tobiko, crème fraiche, beet and kohlrabi kraut, latke
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.