Dinner Menu

Saturday, December 14th, 2013

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To Begin             10.

Salt Cod Beignets, black olives, preserved lemon, garlic aioli

Chicken Skin Tacos, refried beans, almond romesco, jalapeno and slaw

Dad’s Apple Salad, peanuts, hazelnuts, currants, sage and maple

Duck Liver and Chestnut Pate, seasonal accompaniments, toasts

Southern Style Boudin of Turkey, cranberry, black pepper, walnut

Berry Patch Delicata Squash, lentils, blue cheese, generic arugula, thyme vinaigrette

Marinated Montauk Squid, clementine, pumpkin seeds, ponzu and wakame

Soup of Sweet Onion and Watercress, slow poached egg (not vegetarian)

“Chicken Nuggets”, smoked paprika ketchup, pickled watermelon

Spicy Mussels, sweet potato, cilantro, chorizo and hominy

Semolina toasts (3.)



Pasta          15./22.

Butternut “mac and cheese”, shells, sweet and spicy crumbs


Cavatelli, veal, ricotta, green olives and lemon

Linguini, heirloom turnip “carbonara”, pancetta and black truffle

Orecchiette, spicy beef short rib ragout



Plates                        25.

 Sautéed Idaho Trout, orange, carrot, wilted spinach, red kuri, quinoa and curry

Breast of Misty Knoll Chicken, Brussels sprouts and barley, celeriac puree, spiced raisins

Braised Veal Breast, sweet and sour cabbage, mustard greens

Creekstone Butcher’s Steak, monkfish and potato hash, caper, brown butter, parsley

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