Dinner Menu

Tuesday, March 26th, 2013

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Small Plates  10.

Dad’s Apple Salad

walnuts, hazelnuts, sage, apricots, maple

Clam and White Bean Soup

watercress oil, lemon crumbs

Jalapeno “Popper” Tacos

black bean chili, avocado, slaw, almond romesco, pickled jalapeno

Hummus Duo

chickpea, split pea, toasts, chips, pita and olive “antipasti”

Big Eye Tuna Fritters

herb aioli, potato, pickled kale “rabi”

Duck Terrine “L’Orange”

raisin and verjus, apricot “ketchup”, onion jam, toasts

Beef, Potato and Rutabaga Pierogi

Ma’s style bangers and mash, melted cabbage, chives

Sticky Chicken “Ramen”

dorm style store bought ramen noodles, oyster mushrooms, chicken demi,  slow poached egg

Semolina toasts (2.) Five/Six course menu tasting (55./65.)


Pasta 20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, sunflower seed and arugula pesto, spinach, peas from the freezer

Cavatelli, braised Black Queen Angus goat, Spanish blue cheese


Plates 25.

Brined NEFF Pork Loin

deviled eggs, warm pea shoots and bacon, collard greens, yams and polenta

Maryland Wild Striped Bass

sour grape brodo, fennel, parsley, black olive crushed yukons

Steamed Washington State Steelhead

fried dill, fingerlings, cauliflower, cracked wheat and cucumber

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