Dinner Menu

Tuesday, October 22nd, 2013

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To Begin             10.

Caramelized Jerusalem Artichoke Soup, thyme, Gruyere crumbs

Woven Root’s Wilted Spinach “Tartare”, chevre vinaigrette, beets, apples and walnuts

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

Croquettes of Rice and Chicken Wing Confit, hot sauce, blue cheese, pickled watermelon

Fried Green Tomato Tacos, almond romesco, boudin noir refried beans, jalapeno and slaw

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

Line Caught Big Eye Tuna Fritters, fingerling potatoes, capers, 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, leeks, 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, salsa verde and delicata squash

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