Dinner Menu

Thursday, October 3rd, 2013

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To Begin             10.

Spiced Butternut Squash Soup, dates and lamb

Apples and Beets, warm Gjeitost, pumpkin seeds, raisins, beet and raspberry chutney

Fricassee of Local Hedgehog Mushrooms, grits, arugula pesto and a slow poached egg

Warm Marinated Squid, charred cherry tomatoes, fennel, lemon and Italian chili flakes

Arctic Char Gravlax, celery root “salad”, poppy seed cream cheese, green beans, toasts


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

Seared “Steak” of Beef Tongue, heirloom turnip puree, lentil, pickled onions, red wine, radish

Seared Foie Gras, poached pears, spiced pecans and a “Jemima” pancake (15.)

Rubiner’s Cheese Selection; Flory’s Truckle, Jamesport MO

apple jam, zucchini relish, black olive honey

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



Pasta          15./22.

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

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

Spaetzle, duck sausage, fig, marsala, green kale and mustard



Plates                        25.

Roasted NEFF Pork Belly, black kale, turnips, wheat berries, maple and pear puree

Misty Knoll Chicken Breast, spicy “creamed” corn, spinach, pickled watermelon

Sautéed Idaho Trout, melted cabbage, tobiko, crème fraiche, beet “kraut”,  potato latke


Seared Big Eye Tuna, Berry Patch cauliflower, brown butter, leeks, capers and preserved lemon

Five Course Menu Tasting              55. per person

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