Dinner Menu

Wednesday, March 6th, 2013

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Small Plates  10.

Lady Moon Farm Beets

MFF sweet dumpling squash, oranges, Greek yogurt dressing, mint

Dad’s Apple Salad

walnuts, hazelnuts, rosemary, apricot, maple

Steelhead “Herring”

caraway cream cheese, rye croutons, marinated lentils

Fried Jalapeño Tacos

slaw, almond romesco, refried beans and pickled jalapeno

Raw Crunchy Winter Vegetables

crumbled egg, purple yam, lemon crumbs and green olive “Caesar”’

Chicken and Egg

deviled eggs, “Franks”, chicken salad, rice and wing croquettes, carrots, blue cheese

Petite Ramen and Marinated Mackerel

dorm style store bought ramen noodles, kale, peanut and chili pesto, cilantro

Roasted Offal Duck Terrine

seasonal accompaniments, toasts

Semolina toasts (2.) Five Course Menu Tasting (55.)


Pasta   20.

Ricotta cavatelli, more ricotta, sage and parsley brown butter, lemon and Parmesan

Tagliatelli, bone marrow tomato sauce, salami crumbs, slow poached egg, black pepper

Eggplant “parm”


Plates   25.

Brined Pork Loin

butternut polenta, fried Brussels sprouts, braised bacon, raisin mostarda

Saffron Braised Rhode Island Hake

monkfish and potato hash, celery preparations,  “chowder” flavors

Sautéed Rohan Duck Breast

braised duck and savory oatmeal, dried fruits, nuts and seeds, bitter citrus shallot gastrique

Seared Breast of Misty Knoll Chicken

extra skin, white beans, “Cali”  wilted arugula, black olives and lemon

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