Dinner Menu

Friday, January 11th, 2013

share this:





Small Plates  10.

Fried Chicken Skin Tacos

almond romesco, refried beans jalapeno and slaw

Consider Bardwell Dorset

semi soft well aged cow’s milk cheese, fruit jams

“Canned” Tuna Croquette

egg salad, micro arugula, sweet cucumber pickle and preserved tomatoes

 Dragonetti Pork Tamales

lime, avocado, poblano

Warm Rawson Brook Chevre

apples, walnut, French phyllo shards, maple, pomegranate

Sautéed Green Kale Salad

slow poached egg, bacon, Great Hill Blue, crushed potato chips, shaved iceberg

Eggplant Parm “Egg Rolls”

“marinara”, black and green olive tapenade, toasted parmesan

Semolina toasts (2.) Salami or Meatloaf tea sandwiches (5. Each)


Pasta   20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Angel Hair, bone marrow tomato sauce, crumbs

Plates   25.

Butter Poached Idaho Farm Raised Trout

creamed peas from the freezer, warm young green beans, oyster mushrooms, truffled soy

Seared Misty Knoll Chicken Breast

broccoli and crimini mushroom sauté, red wine lentil puree, curry

Roasted Diver Scallops

crispy potato and bacon,  pickled onion, kabocha squash

Pan Seared Brined Pork Loin

fried cheddar grits, pulled pork, okra and corn relish

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