Dinner Menu

Saturday, October 19th, 2013

share this:



To Begin             10.

Cream of Berry Patch Kohlrabi and Cabbage, black truffle, thyme, Gruyere crumbs

Woven Root’s Wilted Spinach “Tartare”, beets, apples, walnuts and white balsamic

Rillettes of Northeast Family Farms Pork, ginger prune jam, peach chutney, pickles and toasts

Soup of Overmeade Gardens Acorn Squash and Pear, rosemary, BBQ’d venison

“Gravlax” Mousse of Washington State Steelhead, dark rye, capers, deviled eggs and celery root

Last of the Season Tomato Tacos, almond romesco, boudin noir refried beans, jalapeno and slaw

Commodity Brussels Sprouts and Watercress Salad, slow poached egg, bacon and croutons

Croquettes of Line Caught Big Eye Tuna, fingerling potatoes, black olives, fennel and parsley

Young greens and vinaigrette (8.)                Semolina toasts (3.)



Pasta          15./22.

Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta

Linguini, beef Bolognese, pecorino

“Chicken and dumplings”, braised Vermont chicken, peas from the freezer and thyme

Sage spaetzle, duck and fig sausage, kale, mustard, marsala



Plates                        25.

Roasted NEFF Pork Belly

apples, Tokyo turnips, Brussels Sprouts, miso mustard marinated  lentils


Breast of Misty Knoll Chicken

butternut, grains of paradise, carrots, pumpkin seed and pomegranate


Rhode Island Hake

Berry Patch cauliflowers, preserved lemon, brown butter, grapes and couscous

Creekstone Butcher’s Steak

bone marrow arancini, broccoli, arugula pesto and delicata squash

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