Small Plates

10.

Roasted Delicata Squash

leeks, feta, arugula, Maine calypso beans, pumpkin seeds, pickled peppers and sherry

Swordfish Rillettes

seasonal pickles, beet salad, curry

Slow Poached Egg

Israeli couscous and grain risotto, Jerusalem artichokes, black truffle, Parmesan

Heirloom Fall Squash and Corn Soup, Marina di Chiogga

smoked paprika, cinnamon, kale

Late Season Tomatoes and Rawson Brook Chevre

black pepper, roasted garlic, black olive tapenade, radish, spicy sunflower seeds

Semolina toasts (2.) Young lettuces with vinaigrette (8.)

Mid

15.

Pan Seared Veal Sweetbreads

local ginger and vaguely Asian flavors, oxtail wontons, acorn squash, broccoli

Charred Confit of Spanish Octopus

tortilla gratin, veal chorizo, pickled poblano, Mexican almond romesco, scallion, New England squid

Pasta

20.

Fuselli, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, bone marrow tomato sauce, black truffle crumbs

Plates

25.

Steamed Rhode Island Pollock

New Zealand cockles, celery root, braised fennel and Bare Foot Farm potatoes

Roasted Breast of Misty Knoll Chicken

Spanish green olive and Marcona almond romesco, The Berry Patch cauliflowers, lentils

Seared Diver Scallops

fresh corn “polenta”, roasted sweet peppers and marinated tomatoes, uni crema

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