Dinner Menu

Friday, September 20th, 2013

share this:



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.