Dinner Menu

Friday, May 22nd, 2015

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Summer Prix Fixe at Nudel

Three Course  45.                   Four Course 55.                      Five Course 65.



Local Herbs and Chickpeas, Green Mountain yogurt, toasted cumin, golden raisins, bulgur wheat

Marinated Vermont Asparagus, bone marrow bordelaise, shallot, fried russets, tarragon

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

“Pozole” of Berry Patch Collard Greens, slow poach farm egg, pork and cornbread





Pickled Mackerel, grapes, horseradish, matzo, carrot, Tuscan kale crisp

Smoked Mussels Toast, pancetta, roasted tomato, marinated white beans and BMB semolina


Soft Shelled Crab, lettuces, pickled escarole, caper aioli, peas, pea shoots and cured egg yolk

Shrimp and Seafood Sausage, tomato, shallot, saffron and cucumber




NEFF Beef Bavette, button mushroom and mustard green “tartare,” wood ears and lentils

Cricket Creek Veal, green kale and shank raviolo, asparagus, pine nuts, lemon

Northstar Lamb Taglierini, Berry Patch spinach, Castelvetrano green olives, sourdough and sherry

Pork Sausage and Yukon Gold Pierogi, French cabbage, melted sweet onion, Vermont sour cream





Warm Crumbled Cornbread and Flakes, white chocolate ice cream, lime, jalapeno and rhubarb

Sour Cream Panna Cotta, coco almond granola, currant

Hibiscus Granita, oranges, mint, rum and tangerine


Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo