Saturday, July 18th, 2015
Summer Prix Fixe
Three Course 45. Four Course 55. Five Course 65.
Sugar Snaps from Lee, fried onions, Animal Farm buttermilk, bacon, pea shoots, dill
Pete’s Cucumber and Berle Farm Yogurt Soup, mint oil, chard stem “carnitas”
Roasted Beefsteak Tomato, fennel, farro, pine nuts, basil and aged balsamic
Woven Roots Carrots, orange, cumin, chili, collard greens and mussel vinaigrette
Trout Mousse, horseradish, toasts, beets, cauliflower, golden raisin, caper
Grilled, Chilled and Pressed Big Eye Tuna, lemon, chives and Mill River micros
Fricassee of Button Mushrooms and Chanterelles, thyme, green garlic, lentils, barley and Crowdie
Ricotta Cavatelli, parsley and sunflower seed pesto
Bone Marrow Braised Dandelion Greens, roasted tomato, slow poached egg and Parmesan
Seared Vermont Quail, petite stew of smoked leg and cabbage, garlic scapes
BBQ Roasted Beef, jalapeno, cornbread and sweet corn, marinated summer vegetables
Steelhead Trout, shaved zucchini, herbs, black pepper, lemon, chickpeas and more zucchini
Orecchiette, pork sausage, pepperoncini, Swiss chard, green olives, Grana Padano
Leahey Farm Yogurt Panna Cotta, mango “nage” and kaffir lime ice
Almond Cake, baked strawberries and rhubarb, lemon, whipped cream
Frozen Peanut Butter Mousse, brownie, salted caramel ice cream, currant, whiskey and cracker jacks
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local