Dinner Menu

Saturday, May 25th, 2013

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To Begin          10.

Overmeade Gardens Asparagus and Popcorn Soup, brown butter

Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, arugula and lemon puree

Steamed Beef “Meatballs”, spicy lime pickles

Fried Soft Shell Crab, jalapeno aioli

Manchego and Nacho Tacos, sour cream, almond romesco, refried beans, pickled jalapeno

Woven Root’s Lettuces, vinaigrette                  (8.)           BMB sourdough toasts (3.)


Next               15.


Seafood Charcuterie, smoked trout mousse, steelhead pate, pickled mackerel, sourdough blini


Rubiner’s Cheese Selection, Rappleree, Lake Champlain 3x, Abbaye de Belloc, seasonal accompaniments


Pasta              15./22.


Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, braised chicken, peas from the freezer, bitter greens and sunflower seed pesto

Linguini, pork sausage and clam “cream”, black pepper crumbs


Plates             25.

Hahn Style Duck Breast, crisp rice cake, ginger, Japanese turnips, spinach, sesame and apricot

Butter Poached Idaho Trout, asparagus, caper, watercress, almond, chicken of the woods

Misty Knoll Chicken Breast, black kale and giant white bean “stew”, feta, black olive

Tempura of Soft Shell Crabs, slow cooked grits, bacon and ramp braised greens

Veggie Burger Sandwich, mushroom mustard, roasted onions, Crowdie, potato salad, with or without salami (15.)


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