Dinner Menu

Saturday, May 23rd, 2015

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Summer Prix Fixe


Three Course  45.                   Four Course 55.                      Five Course 65.



To Begin


Local Herbs and Chickpeas, Green Mountain yogurt, toasted cumin, golden raisins, bulgur wheat


Marinated Vermont Asparagus, bone marrow bordelaise, shallot, fried russets, tarragon, cured yolk


Roasted Lenox Asparagus, Rawson Brook chevre, sunflower seed and bitter green pesto


Roasted Rainbow Carrots, farro, orange, local spinach and popped amaranth


Pickled Mackerel, grapes, horseradish, matzo fritter, carrot, Tuscan kale crisp


Squid and Lemongrass, coconut milk, rice noodles, mango vinegar, cucumber and basil


Northstar Lamb Taglierini, marcona almonds, Castelvetrano green olives, sourdough and sherry


Toast of Smoked Mussels, pancetta, roasted tomato, marinated white beans and BMB semolina


Shrimp and Seafood Sausage, tomato, shallot, saffron, frisee


To Continue

Fried Soft Shelled Crab, lettuces, pickled escarole, sweet pea and caper aioli, pea shoots


NEFF Butcher’s Steak , roasted onion puree, green bean “casserole” salad, fried onions


Cricket Creek Veal, green kale and shank agnolotti, asparagus, pine nuts, lemon


Pork Sausage and Yukon Gold Pierogi, French cabbage, melted sweet onion, Vermont sour cream



To Finish


Warm Crumbled Cornbread, white chocolate ice cream, lime, jalapeno, cornflakes and rhubarb


Sour Cream Panna Cotta, cocoa almond granola, currant and peanut butter


Hibiscus Granita, oranges, mint, rum and tangerine


Chef/Owner Bjorn Somlo                         Chef de Cuisine Raymond Stalker

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local