Dinner Menu

Tuesday, April 29th, 2014

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Green Olive Caesar

green leaf, crumbs, pickled green beans

Warm Berry Patch Spinach

potato, bacon, mustard and a slow poached egg

Mill River Young Arugula

their honey, golden beets, pumpkin seeds, crème fraiche

“Massaged” NY State Kale

pine nut vinaigrette, Italian frying peppers, white beans and sun dried tomatoes



Small Plates


Chicken Carnita Tacos

slaw, pickled jalapeno, cilantro and almond romesco

Crispy Pork “Nuggets”

kim chi emulsion, scallion, ginger, sesame

P.E.I. Mussels and North Plain Farm Pork Sausage

fennel seed, garlic and red wine

Trout and Potato Chip Mousse

horseradish, toasts, cucumber salad

Carrot, Lentil and Spring Herb Soup

Berle Farm yogurt

semolina toasts (3.)




Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO

Couscous and Farro, duck sausage, Swiss chard, pistachio, mint and young pecorino

Orecchiette, gruyere cauliflower mac n’ cheese, peas from the freezer, ham

Linguini, braised guinea hen, chilies, butter, basil and button mushrooms



Large Plates


Creekstone Farms Butcher’s Steak

spicy peanut sauce, jasmine rice, broccolini and fermented pineapple

Sautéed East Coast Skate

eggplant “tapenade”, capers, brown butter, potato and green beans

Pan Roasted Vermont Quails

grits, braised collard greens, pickled and smoked maple

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