Dinner Menu

Thursday, November 7th, 2013

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To Begin             10.

Cream of Late Season Leeks, buckwheat

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

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

Crispy Rawson Brook Goat Cheese, oranges, cranberries, walnuts, butter lettuces

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

Corned Beef Tongue, dark rye, barley, deviled egg salad and horseradish

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

Schmaltz and Mackerel Pate, celery, parsley, lemon and 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

cider braised Tokyo and heirloom turnips, sauerkraut, spaetzle, mustard

Creekstone Butcher’s Steak

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

“Braised” Rhode Island Pollock

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

Sautéed D’artgnan Chicken Breast

wilted spinach, Jerusalem artichokes, mushrooms 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.