Dinner Menu

Saturday, November 2nd, 2013

share this:



To Begin             10.

End of the Season Broccoli Soup, cream, buckwheat (not vegetarian)

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

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

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

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

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

Tartare of D’artgnan Strip Loin, bbq’d venison, celery root and smoked paprika (15.)

Pork and Chicken Liver Pates, seasonal accompaniments, toasts

Cauliflower and Delicata Squash, pomegranate, pumpkin seed, rosemary and ricotta vinaigrette

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”, orecchiette, collard greens and spicy maple crumbs

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



Plates                        25.

Roasted NEFF Pork Belly

Tokyo turnips, Brussels sprouts, savory applesauce, barley

Creekstone Butcher’s Steak

roasted onion puree, fingerlings, melted cabbage and shoyu

Sautéed Idaho Trout

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

 Chicken Breast

Jerusalem artichoke, spinach, button mushrooms and black pepper

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