Dinner Menu
Saturday, September 28th, 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, 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
Seared Canadian Foie Gras, poached pears, spiced pecans, radish greens
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, bacon
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
Seared Creekstone Butcher’s Steak, parsley, caper, arugula and bone marrow arancini
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.