Dinner Menu

Wednesday, February 12th, 2014

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To Begin


Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Fried Jalapeno Tacos

almond romesco, refried beans and slaw

Confit of Smoked Steelhead Trout

“carbonara” of black radish, horseradish and leeks

Lady Moon Farms Romaine

sunflower seeds, fennel, citrus and poppy seeds

Lamb Meatballs

black olives, ricotta, pine nuts, eggplant


Chili of Peppered Texas Beef

avocado crema

Cauliflower Salad

braised endive, couscous, anchovy vinaigrette


Steamed New Zealand Cockles

bone marrow tomato “sauce”, slow poached farm egg, toasts

Cricket Creek Fried Pork Terrine

fried egg, collard greens, spicy butter

Buttered toasts (3.)              Romaine with vinaigrette (8.)





Spaetzle, spiced duck sausage, marsala, cabbage and mustard

Shells, butternut squash “mac and cheese”, Vermont cheddar, spicy maple crumbs



Roasted Abair Farm Chicken

broccoli, purple fingerlings, celery root, pickled watermelon and curry

Sautéed Brimfield Duck Breast

parsnip, pear, barley and pickled blueberry jus from the summer

Steamed Rhode Island Hake

chickpeas, carrot, preserved lemon, yogurt, cauliflower and chilies

Braised and Roasted Duo of Creekstone Shortrib

short grain rice, scallion, watercress, napa cabbage and ginger

Seared Filet of NEFF Strip

braised greens, gruyere and Yukon gold latkes, rock shrimp sausage  (32.)

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