Dinner Menu

Wednesday, November 21st, 2012

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Small Plates 10.

Roasted Beets and Grapefruit

Greek yogurt, poppy seeds, black pepper, toasted fennel seed, tatsoi

Dad’s Apple Salad

Samascott crispin apples, currants, fried sage, peanuts, hazelnuts and maple vinaigrette

Chicken Liver and Walnut “Parfait”

rosé fig jam, pickles and toasts

Vermont Veal Sausage

black truffle, lentil and offal stew, wilted escarole and leeks

Winter Squashes

Great Hill blue cheese, walnuts, arugula, balsamic

Semolina toasts (2.) Lettuces with vinaigrette (8.) Turkey, almond and stuffing tacos (10.)


Mid 15.


New Zealand Venison Carpaccio

pickled butternut squash, pomegranate, red onion, root chips, red verjus

Salt Cured Foie Gras Mousse

brioche toast, pineapple chutney, lychee jam


Pasta 20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, pork sausage, white beans, kale and sunflower seed pesto

Spaetzle, mushrooms, Matty’s garlic, slow poached egg



Plates 25.

Roasted Vermont Veal

soft polenta, collard greens, parmesan broth

Brined Niman Ranch Pork Loin

Brussels sprouts, turnips, apples, maple mustard

Poached Canadian Duck Breast

cranberry, parsnip, celery root and spinach

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