Dinner Menu

Friday, December 28th, 2012

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Small Plates  10.

White Bean, Cabbage and EVOO Soup

burnt garlic oil, parmesan, sunflower seeds

Dad’s Apple Salad

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

Turkey Stuffing “Nuggets”

swedish turnip puree, cranberry

Hosta Hill Pork Carnitas Tacos

almond romesco, jalapeno and slaw

Vermont Farmstead Petite Lille

semi soft cows milk cheese, Great Barrington wildflower honey, marmalade, black pepper jam

Mighty Food Farm Kohlrabi “Caesar”

Dave’s caesar, potatoes, lentils, Parmesan crumbs and crumbled egg

Chicken Liver, Bacon and Walnut Pate

pickles, toasts, and mustard

The Berry Patch Sweet Lightning Squash

rosemary chevre, oranges, pumpkin seeds

Semolina toasts (2.)


Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Fusilli, butternut squash “mac and cheese”, Vermont cheddar, maple and buttered crumbs

Spaetzle, mushroom fricassee, garlic, shallot and a slow poached egg

Plates   25.

Sautéed Idaho Farm Raised Trout

grapes, herbs, heirloom turnip creamed quinoa and seeds

Cider Brined NEFF Pork Loin

collard greens, squash polenta, holiday BBQ

Pan Seared Misty Knoll Chicken Breast

porcini and barley “risotto”, wilted lettuces

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