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