Dinner Menu

Friday, November 23rd, 2012

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Small Plates 10.

Roasted Beets and Grapefruit

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

Dad’s Apple Salad

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

Duck and Mushroom Terrine

pickles and toasts


Vermont Veal Sausage

grains, black truffle, leeks and young greens

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

Beef and veal pastrami “stuffed” cabbage, spicy carrots, roman cauliflower, beef jus


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.