Dinner Menu

Friday, November 30th, 2012

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Small Plates  10.

Arugula, Potato and Leek Soup

goat cheese toast, walnuts, rosemary

Dad’s Apple Salad

Samascott crispin apples, currants, fried sage, mixed nuts and maple vinaigrette

Duck and Port Terrine

pickles and toasts

Marinated Roast Beef Tacos

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

Crispy Brandade

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

Chicken Meatballs

broccoli, creamed button mushroom gravy, fried onions, millet and thyme

Semolina toasts (2.) Lettuces with vinaigrette (8.) Vermont Farmstead Lilli cheese (10.)

Raw  15.

Crudo of Montauk Fluke

grapefruit, mint, butternut, pickled peppers


Pasta  20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Mushrooms and garlic spaetzle, slow poached egg

Orecchiette, bone marrow tomato sauce, salami crumbs

Plates   25.

Vermont Veal Schnitzel

Brussels sprouts, Japanese turnips, mustard “hollandaise”

Seared Breast of Misty Knoll Chicken

sweet lighting squash, arugula, maple, sage, brandy and grains

Sautéed Farmed Raised Icelandic Arctic Char

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

Roasted Lamb Loin

carrots, split pea falafel, Roman cauliflower, saffron – apricot yogurt, olives

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