Dinner Menu

Saturday, October 20th, 2012

share this:

Small Plates


Chicken Skin Tacos

jalapeno, almond romesco, refried beans, cilantro, slaw

Arctic Char Gravlax

chorizo flavors, root vegetable hash, slow poached egg and lime

Tuna and Trout Pates

pickles, mustard and toasts

Crispy Overmeade Gardens Parsnips

arugula,  radish, pumpkin seeds, French onion and Rawson Brook chevre

Cream of Heirloom Turnip and Black Truffle Soup

hen of the woods mushrooms, barley

Semolina toasts (2.) Young lettuces with vinaigrette (8.)


Almost Raw



NEFF Beef Carpaccio

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

New Zealand Venison Loin

savory beet puree, oranges, pomegranate, coco nibs and black pepper



Semolina gnocchi, whey braised veal, spaghetti squash, sage

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF beef Bolognese, parsley crumbs




Roast NEFF Pork Belly

potato puree, poached pear, bitter greens

Pan Seared Line Caught Canadian Swordfish

peppers, cauliflower, black olive panisse, Greek yogurt

Lemon Poached Dayboat Rhode Island Pollock

fennel, spinach, beluga lentils and saffron

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