Dinner Menu

Wednesday, November 27th, 2013

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To Begin             10.

Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw

Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple

Commodity Brussels Sprouts, carrots, miso “Caesar”, Parmesan, lentils, potato, slow poached egg

Fritters of Pollock Brandade, dill aioli, arugula and leeks

Ray’s Smoky Tomato and Leek Soup, grilled cheese

Turkey Nuggets, gravy, water chestnuts and cranberry

Winter Lettuces, pomegranate, pumpkin seeds, feta, Grenache vinaigrette

Marinated Montauk Squid, chickpeas, spicy tomato fondue, black olive

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


Pasta          15./22.

Braised Vermont “chicken and dumplings”, button mushrooms and roots

, black truffle, pancetta and heirloom turnip “carbonara”, pecorino, black pepper

Mustard spaetzle, pork confit, sauerkraut, black caraway, cornichons

Butternut “mac and cheese”, shells, sweet and spicy crumbs


Plates                        25.

Roasted Pollock

carrots, wilted spinach, quinoa, orange and horseradish

Breast of Misty Knoll Chicken

broccoli, buckwheat, salad turnips and sweet pepper puree from the summer

Braised Roulade of Veal Breast

petite cassoulet, peas from the freezer, bacon

Roasted Creekstone Butcher’s Steak

fingerling and Brussels sprouts “Lyonnais”, kale tops, Matty’s garlic, blue cheese

Petite Filet of Brined New Zealand Venison (30.)

compote of raisins, celery root, roasted radish, white chocolate, winter “poivre”

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