Dinner Menu

Tuesday, July 24th, 2012

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Tomato and Bacon Soup, Romano beans, croutons

Swedish Turnip “Chowder”, lentils, leek and fennel

Chilled Carrot and Local Chamomile, roasted peaches, lemon and honey


Small Plates


Woven Roots Beet Salad

young lettuces, feta, pumpkin seeds, red wine vinaigrette, dill


Frye’s Organic Mango Salad and Cucumber Salad

mango dressing, rice noodles, Thai flavors, Jonah crab

Sheffield Mutton Toast

Richard’s semolina, Great Hill Blue, strawberry balsamic

Crispy Rawson Cherve

cornflakes, maple pickled blueberries, almonds, kales

Sourdough toasts (2.) Greens with vinaigrette (8.) Pork belly tacos, almond romesco (10.)



Big Eye Tuna

crisps of rice and chicken wing confit, sambal, carrot salad

Tataki of NEFF Beef Strip Loin

Berry patch tomato, steak vinaigrette, pickles, garlic crumbs, sesame and butter lettuce




Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette and corn, Berle farm crowdie, basil and chilies

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



Fried Confit of Niman Ranch Pork Spare Ribs

maple sweet and sour, summer slaw, baked beans

Braised Australian Lamb Shank

summer succotash, bacon

Hot Pickled Idaho Trout

beets, carrots, matzo balls, horseradish yogurt, rye marinated green beans

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