Dinner Menu

Wednesday, September 26th, 2012

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Small Plates


Roasted Delicata Squash

leeks, feta, arugula, Maine calypso beans, sunflower seeds, sweet peppers and sherry

Heirloom Fall Squash and Corn Soup, Marina di Chiogga

smoked paprika, cinnamon, popcorn and more corn

Beets and Rawson Brook Chevre

black pepper, concord grape, radish, walnuts

Cured Sheffield Mutton and Cabbage Pierogies

carrot “ketchup”, smoky cabbage

Almost Dad’s Apple Salad

hazelnuts, candied peanuts, mint, maple vinaigrette, currants

Ray’s Creamed Chicken and “Dumplings”

Woven Roots celery, thyme biscuit, Japanese turnips

Semolina toasts (2.) Young lettuces with vinaigrette (8.)



Chicken Thigh Schnitzel

roasted pears, sweetbread and savoy cabbage “hash”, slow poached egg, pear mostarda, sunchokes




Fuselli, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, bone marrow tomato sauce, black truffle crumbs




Braised Niman Pork Shank

mustard spaetzle, kale “sauerkraut”, pickled Brussels sprouts, pumpkin puree

Sautéed Young Spanish Mackerel

sushi rice “risotto”, local ginger, scallion, broccoli tempura, sweetened soy, fried garlic, exotic mushrooms

Roasted Rhode Island Pollock

cauliflowers, veal chorizo and tortilla gratin, cilantro butter, poblano, English peas from the freezer

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