Dinner Menu

Wednesday, June 5th, 2013

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To Begin          10.

Overmeade Gardens Asparagus and Curry Soup, coconut, yogurt and lime

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

Fried Chicken of the Woods Mushrooms, Crossroad Dave’s Caesar, Parmesan and kale

Beef Tongue and Brisket Toast, rye, kraut, Portobello confit and mustard

Trout Mousse, sorrel, peas from the freezer, toasts and ramps

Deviled Japanese Turnips, pickled mackerel, celery, wasabi tobiko, apple, egg and watercress

Fried Oyster Tacos, almond romesco, dressed lettuces, pickled jalapeno (12.)


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


Next                     15.

Rubiner’s Cheese Selection, Harbison, Lake Champlain 3x, Challerhocker, seasonal accompaniments (15.)

Seared Foie Gras, savory pound cake, tart onion jam, spinach, banyuls and strawberry

Tartare of Hamachi, carrots, chorizo, yogurt, cumin and spicy micros


Pasta              15./22.


Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, clam cream, pork sausage and crumbs

Cavatelli and red wine braised goat, lentils, pecorino


Plates             25.

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

Sautéed Rhode Island Hake, “risotto” of wheats and asparagus, arugula vinaigrette

Hahn Style Canadian Duck, rice and Walker street rhubarb salad, sesame, ginger and apricot

Veggie Burger Sandwich, mushroom and olive tapenade, manchego, chickpea salad, with or without salami (15.)


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.