Dinner Menu

Saturday, October 27th, 2012

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Small Plates


Braised Venison Tacos

jalapeno, almond romesco, cilantro, slaw

Arctic Char Gravlax

fennel, roasted beets, oranges, pomegranate and radish

Country Terrine

pickles, mustard and toasts

Jerusalem Artichoke and Heirloom Turnip Soup

black truffle, gruyere grilled cheese

Dad’s Apple Salad

peanuts, hazelnuts, currants, rosemary and maple dressing

Crispy Vermont Rabbit “Croquettes”

black pepper gravy, poached pear and pickled mustard greens

Chicken Wing Cassoulet

slow poached egg, hen of the woods mushrooms

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



Semolina gnocchi, Rawson Brook chevre, spinach, shisito peppers, sunflower seeds

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, NEFF beef Bolognese, crumbs




Crispy NEFF Pork Belly

fried green tomatoes, braised collard greens, grits

Sautéed Farm Raised Idaho Trout

quinoa, horseradish, carrots, greek yogurt, capers and raisins


Roasted Veal Breast

root vegetable hash, butternut squash puree, pumpkin seed “popper”, arugula

Chicken Leg Schnitzel (20.)

spaetzle and buttered sauerkraut, mustard braised Japanese turnips, apple sauce

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