To Begin          10.

Asparagus, Hominy and Chorizo Soup, sour cream, black beans

Pan Roasted Lenox Asparagus, baked Rawson Brook chevre, arugula and sunflower seed pesto

Dogfish Tacos, almond romesco, vegetable and cabbage slaw, jalapeno and cilantro

Pickled Beef Tongue, rye, kraut, Portobello confit and mustard

Wilted Kale and Strawberry Salad, spiced balsamic, Parmesan, radish

Duo of Odd Pates, porcini and calves liver, albacore and dill, pickles

Bluefish “Cake”, petite Caesar, crumbled egg

Rubiner’s Cheese Selection, Coupole, Flosserkase, Middlebury Blue, seasonal accompaniments (15.)

BMB semolina toast (3.)                                   The Berry Patch Lettuces, vinaigrette (8.)

Pasta              15./22.

Orecchiette, whey braised Vermont veal, High Lawn ricotta, lemon, Parmesan

Sagne A Pezzi, roasted garlic, braised chicken and pecorino

Basil spaetzle, asparagus, herbs, spicy tomato and clam “marinara”, slow poached egg

Plates             25.

Fried Confit of Niman Ranch Pork Ribs, grits, collards, smoky tomato sweet and sour

Sautéed Farm Raised Idaho Trout, Woven Roots carrots, horseradish, pistachio, yogurt, watercress

Petite Filet of Veal, ”stuffing”, asparagus, caper and salami wilted lettuces

“Confit” of Misty Knoll Chicken Breast, schmaltz latkes, apple, mustard, celery and onion soubise

NEFF Double Cheeseburger, cottage bacon, Red Barn cheddar, Challah, crumble fry salad (15.)

Four Course Menu Tasting (50. Pp.)

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