Dinner Menu

Thursday, October 24th, 2013

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To Begin             10.

Caramelized Jerusalem Artichoke Soup, thyme, toasted Gruyere

Woven Root’s Wilted Spinach “Tartare”, chevre vinaigrette, beets, apples and walnuts

Rillettes of Northeast Family Farms Pork, seasonal accompaniments, toasts

Croquettes of Rice and Chicken Wing Confit, hot sauce, blue cheese, pickled watermelon

Fried Green Tomato Tacos, almond romesco, boudin noir refried beans, jalapeno and slaw

Commodity Brussels Sprouts and Watercress Salad, poached egg, bacon, croutons

Trout Fritters, rye, horseradish, fingerlings, parsley

Crudo of Montauk Fluke, pomegranate, pumpkin seeds, Grenache vinegar and spaghetti squash

Young greens and vinaigrette (8.)                Semolina toasts (3.)



Pasta          15./22.

Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta

Butternut “mac and cheese”, shells, collard greens and spicy maple crumbs

Sage spaetzle, duck and fig sausage, kale, mustard, marsala



Plates                        25.

Roasted NEFF Pork Belly

Tokyo and Gilfeather turnips, miso mustard marinated lentils, “stuffed” cabbage


Breast of Misty Knoll Chicken

salsa verde, “chicken and dumplings”, peas from the freezer and Brussels


Rhode Island Hake

Berry Patch cauliflowers, preserved lemon, brown butter, grapes and couscous

Creekstone Butcher’s Steak

garlic puree, grains of paradise, salted broccoli, delicata squash

Five Course Menu Tasting  55. per (person)

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