Dinner Menu

Friday, November 1st, 2013

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To Begin             10.

Chicken Liver, Foie Gras and Pumpkin Seed Pate, pork pate, seasonal accompaniments

BBQ’d Venison Tacos, almond romesco, jalapeno and sweet potato slaw

Commodity Brussels Sprouts Salad, chicory, bacon, croutons, cheddar and apple

Crispy Rawson Brook Chevre, oranges, cranberries, walnuts, radish and red wine

Trout Fritters, rye, horseradish, fingerlings, celery root

Corned Beef Tongue, marinated lentils, escarole, slow poached farm egg

Rice and Chicken Wing Confit Croquettes, celery, carrot, hot sauce, blue cheese

Stuffed Cabbage, pork confit, Alsatian mustard, buckwheat

Semolina toasts (3.)              Lettuces with vinaigrette (8.)



Pasta          15./22.

Braised Vermont chicken and dumplings”, peas from the freezer, thyme, roots

Butternut “mac and cheese”, shells, collard greens and spicy maple crumbs

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

Linguini, turnip green and sunflower seed pesto, pancetta, spaghetti squash



Plates                        25.

Roasted NEFF Pork Belly

Tokyo turnips, Brussels sprouts, apple sauce

Creekstone Butcher’s Steak

spinach, potatoes, delicata squash, sunchokes and milk poached garlic puree

Sautéed Idaho Trout

cauliflowers, white beans, harissa, tomato, fennel and preserved lemon

Meatloaf Sandwich

Gruyere, challah, mushrooms, red wine gravy, butter lettuces, fried onions and pickles (15.)

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