Dinner Menu

Tuesday, November 27th, 2012

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Small Plates


White Winter Root Soup

goat cheese toast, pumpkin seed oil, rosemary

Dad’s Apple Salad

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

Duck and Mushroom Terrine

pickles and toasts

Split Pea Falafel

roasted roman cauliflower, apricot yogurt, olives

Vermont Veal Sausage

warm grains, beans and leeks

Marinated Roast Beef Tacos

almond romesco, pickled poblano and jalapeno, slaw, lime and cilantro


Rice and Chicken Croquettes

carrot mousse, celery root pickles, blue cheese and hot sauce

Crispy Brandade

caper and frisee salad, garlic – parsley aioli, lemon, croutons

Semolina toasts (2.) Lettuces with vinaigrette (8.)




Penne, roasted tomato, High Lawn ricotta, Parmesan

Beef and veal pastrami “stuffed” cabbage, spaetzle, beef jus

Orecchiette, braised chicken legs, kale and sunflower seed pesto



Brined Niman Ranch Pork Loin

Brussels sprouts, turnips, apples, brown sugar mustard

Poached Canadian Duck Breast

winter squash, arugula, maple, brown butter, walnuts, sage and brandy

Sautéed Arctic Char

grapes, chives, lentils, crème fraiche, horseradish, toasted fennel and rye seeds

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