Dinner Menu
Tuesday, September 24th, 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
Heirloom Tomatoes, roasted corn vinaigrette, young greens, pickled watermelon rind
Spicy P.E.I. Mussel Pozole, hominy, lime, chilies, tortilla
Marinated Montauk Squid, peppers, kohlrabi, shisito, nigella seeds, lentils and dates
Almond and Eggplant Baba Ganoush, white bean “hummus”, toasts
Rubiner’s Cheese Selection; Jasper Hill Willoughby, Greensboro Vermont, Cow
maple apple jam, zucchini relish, black olive honey
Bruschetta of Swordfish Pate, cauliflower, arugula and 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
Semolina dumplings, spicy eggplant and lamb ragout, pecorino
Herbed spaetzle, mustard, kale, fig and duck sausage
Plates 25.
Roasted NEFF Pork Belly
celery root, wheat berries, peas from the freezer, bacon, apple and Alsatian mustard
Creekstone Butcher’s Steak
bone marrow and red wine arancini, parsley, caper and Jerusalem artichokes
Steamed Farm Raised Arctic Char
melted cabbage, tobiko, crème fraiche, beet “kraut”, latke
Four Course Menu Tasting 50 per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.