Dinner Menu

Wednesday, May 7th, 2014

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Mill River Young Greens

pumpkin seeds, golden raisin vinaigrette and Berle Farm Crowdie

“Massaged” NY State Kale

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



Small Plates


Ground Duck and Lentil Stew

slow poached egg, red wine and micro greens

Beef Meatballs

spicy pineapple, roasted Vidalia and sesame seeds

Peanut Butter Soup

vaguely Asian flavors, rice and coconut pesto

Beef Tongue Tacos

refried beans, slaw,  jalapeno and almond romesco

Duck, Date and Matzo Pate

currant, black caraway and rosé chutneys

Smoked Mackerel and Ham Salad

toasted bagel, radish


semolina toasts (3.)





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


Cavatelli, pork sausage, mussels, and peas from the freezer

Linguini, clam cream, ramp and sunflower seed pesto



Large Plates


Creek Stone Butcher’s Steak

broccoli, fried potato, ramps and pepperoncini salsa verde

Brimfield Chicken Breast

curried currant puree, bulgur wheat, olives, carrot and parsley


Farm Raised Trout

white bean and pickled garlic puree, Swiss chard, green beans


Fried Niman Ranch Pork Spare Ribs

collard greens, grits and sweet onion gastrique


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