Dinner Menu
Friday, September 27th, 2013
To Begin 10.
Toasted Garlic and Tomato Soup, Rawson Brook chevre toast
Apples and Beets, warm Gjeitost, pumpkin seeds, raisins, beet and raspberry jam
Cherry Tomatoes, roasted corn vinaigrette, young greens, pickled watermelon rind
Spicy Butternut Squash and Tortilla Soup, hominy, lime, chilies, coco
Marinated Squid, shisito peppers, kohlrabi, nigella seeds, lentils, sunflower seeds and dates
Arctic Char Mousse, celery root salad, capers, lemon and toasts
Fried Green Tomato Tacos, boudin noir refried beans, slaw, almond romesco, jalapeno
Crispy Tuna “Meatballs”, cauliflower, curry, peas from the freezer, preserved lemon
Rubiner’s Cheese Selection; Jasper Hill Willoughby, Greensboro Vermont, 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
Semolina dumplings, spicy eggplant and lamb ragout, pecorino
Spaetzle, duck sausage, fig, marsala, green kale and mustard
Plates 25.
Roasted NEFF Pork Belly
Black kale, roots, wheat berries, maple and pear puree
Sautéed Vermont Quail
foie gras stuffing, braised prunes, Alsatian mustard
Steamed Farm Raised Steelhead
melted cabbage, tobiko, crème fraiche, beet “kraut”, latke
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.