Dinner Menu
Saturday, September 21st, 2013
To Begin 10.
Gilfeather Turnip Soup, marinated green kale, oyster mushrooms and fried leeks
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
Heirloom Tomatoes, roasted corn vinaigrette, young greens, pickled watermelon rind
Spicy P.E.I. Mussel Pozole, hominy, lime, chilies, tortilla
Marinated Montauk Squid, lentils, boudin noir, smoked paprika, shisito, nigella seeds, dates
Almond and Eggplant Baba Ganoush, white bean “hummus”, toasts
Rubiner’s Cheese Selection; Flory’s Truckle, Jamesport MI, cow
maple apple jam, zucchini relish, black olive honey
Bruschetta of Swordfish Pate, Jay’s Asian pear, roasted peppers, black pepper
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.