Dinner Menu

Thursday, January 3rd, 2013

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Small Plates  10.

Fried Chicken Skin Tacos

almond romesco, refried beans jalapeno and slaw


Vermont Farmstead Lillie, Rawson Brook Chevre, Consider Bardwell Dorset

Almond, Chicken Liver and Foie Gras Pate

bacon pickled onions, mustard, toasts and papaya jam

Parsnip and Ginger Soup

parsnip chips

Roasted Young Beets and Sweet Lightning Squash

pineapple jerk, lime radish, orange tobiko

Smoked Maple Cured Arctic Char Gravlox

whole-wheat pancakes, oats, cream cheese “mousse”

Fricassee of Striped Bass and Veal Sweet breads

potato, caper-raisin brown butter and a slow poached egg

Frisee Salad

olives, pomegranate, feta, wheat berries, sunflower seeds and yogurt

Semolina toasts (2.)


Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, mushrooms, garlic and thyme

Fusilli, mac n cheese, pancetta, cauliflower and crumbs


Plates   25.

Sautéed Idaho Farm Raised Trout

pomme puree, wilted chicory, Israeli couscous, herbs and lemon

Seared Misty Knoll Chicken Breast

black trumpet and potato croquettes,  petite Caesar, lentils

Roasted Diver Scallops

chorizo cornbread “stuffing”, spicy yam, beans, avocado

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