Dinner Menu

Friday, June 7th, 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, 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

Ceviche of Hamachi, carrots, chorizo, yogurt, cumin, cilantro



Pasta              15./22.


Penne, whey braised veal, ricotta, lemon and Parmesan

Capallini, spicy clam and tomato, butter and crumbs


Sagne A Pezzi, roasted garlic, braised chicken and 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

Seared Canadian Duck Breast, tart rice congee, sesame, marmalade, oranges and spinach

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.