Dinner Menu

Wednesday, March 27th, 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 “rabe”

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

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.

Maryland Wild Striped Bass

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

Washington State Steelhead

fried dill, fingerlings, cauliflower, creamed wheat and cucumber

Misty Knoll Chicken Breast

broccoli, fried rice, “canned” artichoke puree, Kentucky Bourbon Barrel soy butter

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