Dinner Menu

Saturday, June 15th, 2013

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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

Hake “Cake”, petite Caesar, crumbled egg

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


Next  15.

Tartare of NEFF Strip Loin, smoked paprika, toasted quinoa, marinated spinach, turnip fritters

Rubiner’s Cheese Selection, Abbaye de Belloc, Flosserkase, Middlebury Blue, seasonal accompaniments

Pasta              15./22.


Sagne de Pezzi, whey braised Vermont veal, High Lawn ricotta, lemon, Parmesan


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

Capellini, pecorino, braised chicken and generic salami

Plates             25.

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

Sautéed Halibut, carrots, pistachio, curry, warm and chilled peas

“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.)

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