Dinner Menu

Tuesday, November 5th, 2013

share this:



To Begin             10.

Cream of Late Season Leeks, buckwheat

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

Commodity Brussels Sprouts Salad, chicory, bacon, potato, slow poached egg and blue cheese

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

Corned Beef Tongue, dark rye toasts, lemon cucumber pickles, egg and horseradish

Rice and Chicken Wing Confit Croquettes, ginger, garlic, chilies and pickled watermelon rind

NEFF Pork Rillettes, seasonal accompaniments, toasts

Cauliflower and Delicata Squash, pomegranate, pumpkin seed, rosemary and feta 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, buttered sauerkraut, savory applesauce, barley

Creekstone Butcher’s Steak

roasted onion puree, potatoes, Brussels, carrots, soy and parsley

Rhode Island Pollock

Roman cauliflower, white beans, harissa, tomato, fennel and preserved lemon

 Chicken Breast

cream of broccoli, spinach, Jerusalem artichokes, mushroom and lentils

Meatloaf Sandwich

Gruyere, challah, red wine gravy, wilted greens and button mushrooms (15.)

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