Saturday, May 23rd, 2015
Summer Prix Fixe
Three Course 45. Four Course 55. Five Course 65.
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
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
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