Dinner Menu

Thursday, October 18th, 2012

share this:

Small Plates



Curried Split Pea and Vegetable Soup

chickpea panisse, concord grape and lime

Dad’s Apple Salad

hazelnuts, peanuts, sage, maple vinaigrette, currants

Turkey and Rice “Stew”

slow poached egg, black pepper and crumble fries

Chicken Skin Tacos

jalapeno, almond romesco, refried beans, cilantro, slaw

Goat Cheese Cavatelli and Mushrooms

brown butter, barley, heirloom turnip

Semolina toasts (2.) Tuna and trout pates (10.) Young Lettuces with viangrette (8.)


Almost Raw



NEFF Beef Carpaccio

kale chips, blue cheese, red wine pickled shallots, pear, celery, salted walnuts

Petite Filet of Very Rare New Zealand Venison Loin

brown butter parsnip puree, coco nibs, pomegranate, oranges, beets and shaved sunchokes



Semolina gnocchi, Vermont rabbit and carrot “Bolognese”

Penne, roasted tomato, High Lawn ricotta, Parmesan

Fusilli, butternut squash “mac and cheese”, Vermont cheddar, crispy onions, maple sweet and sour



Crispy NEFF Pork Belly

fall vegetable “sauerkraut” and latkes, pear puree

Sauteed Breast of Misty Knoll Chicken

acorn squash polenta, arugula, lamb merguez and sweet peppers


Seared Diver Scallops

broccoli, green beans, white miso scallion emulsion, hen of the woods mushrooms

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