Dinner Menu

Friday, January 4th, 2013

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Small Plates  10.

Fried Chicken Skin Tacos

almond romesco, refried beans jalapeno and slaw


Vermont Farmstead Lille, 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, mango

Smoked Maple Cured Arctic Char Gravlax

whole-wheat pancakes, cream cheese “mousse”

Frisee Salad

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

Smoked Duck

apples, cranberry, horseradish and oats

Semolina toasts (2.)


Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Spaetzle, mushrooms, garlic, thyme and a slow poached egg

Fusilli, cheddar “mac n cheese”, pancetta, cauliflower and crumbs


Plates   25.

Butter Poached Idaho Farm Raised Trout

kabocha squash, wilted chicory, Israeli couscous, capers, raisins and herbs

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.