Dinner Menu

Wednesday, August 15th, 2012

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Black Bean and Corn Soup, smoked paprika

Chilled Carrot, Peach and Earl Grey Soup, petite peach salad

Spreads and Bread


Canadian Swordfish Rillettes, egg salad, horseradish

Eggplant Duo, tahini, red pepper flakes, roasted padron pepper, lemon, bulgur wheat

Wilted Arugula Toast, tomatoes, balsamic onions


Small Plates


Cucumber “Greek” Salad

feta, generic pepperoncini, black olives, sunflower seeds and red wine

Cherry Tomatoes and Berry Patch Melons

white miso, toasted sesame, basils and orange tobiko

Fried Green “BLT” Tomato Tacos

almond romesco, bacon, dressed lettuces, jalapeno

sourdough toasts (2.) rice and chicken croquettes (10.) greens with vinaigrette (8.)



Pizzichi di Farro, roasted corn, chilies, cherry tomatoes, purple basil

Garganelli, roasted tomatoes, High Lawn ricotta and Parmesan

Hazelnut and poppy seed spaetzle, arugula, marinated beets and balsamic



Seared Diver Scallops

corn cream, Matty’s jalapenos, cherry tomatoes, cauliflower

Sautéed Vermont Quail

Ray’s ranch dressing, Romano beans, fried leeks, porcini puree, and fingerling potatoes

Flash Seared Big Eye Tuna

warm lentils, roasted onions and foie gras vinaigrette, zucchini, heirloom tomatoes

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