Soups

10.

Chilled Carrot and Chamomile Soup, iced tea seasoning, roasted peaches

Swedish Turnip “Chowder”, latke, dill, wild king salmon gravlax, crème fraiche

Tomato and Bacon, lentil

Small Plates

10.

Chicken Liver and Peanut Pate, Berleberg and rabbit rillettes, toast and seasonal garnishes

Sheffield Mutton Toast, strawberry balsamic, Great Hill Blue, Richard’s semolina and sesame bread

Sautéed Chicken Matzo Balls, horseradish yogurt, roasted carrots

Crispy Rawson Brook Chevre, cornflakes, maple pickled blueberries, almonds, young lettuces

Roasted Beets, pumpkin seed puree, raisins, Teds’ baby kale

Woven Roots Butter Lettuces, Frye’s organic mango vinaigrette, chilies, cucumber

Green Bean Salad, tomatoes, onions, crispy pork belly, almond romesco, pardon peppers

Sourdough toasts (2.) Greens with vinaigrette (8.)

Pasta

20.

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Sunflower seed spaetzle, zucchini, corn, Jonah crab, Berle Farm crowdie

Trofie, rabbit and cheddar “mac and cheese”, peas from the freezer

Orecchiette, NEFF beef Bolognese, garlic crumbs

Plates

25.

Fried Confit of Niman Ranch Pork Spare Ribs

maple sweet and sour, summer slaw, baked beans

Braised Australian Lamb Shank

summer succotash, bacon

Nudel does not specialize in vegan or allergenic cooking. We politely decline any substitutions or alterations.