Dinner Menu

Tuesday, April 23rd, 2013

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To Begin 10.

Sap Cured Whey Fed Ham, arugula, grapefruit, coriander and chickpeas

Tomato Mussel Soup, merguez, sumac, bulgur wheat

Confit of Portobello Mushroom, marinated spinach, pickled onion and Spanish blue cheese

Fried Oyster Tacos, almond romesco, dressed lettuces, pickled jalapeno (12.)


Next 15.

Charcuterie of Seafood, rillette, mousse, pickle, seasonal accompaniments

Rubiner’s Cheese Selection, Queso de Mano, Timberdoodle, Ewe Bloom, seasonal accompaniments


Pasta 15./22.


Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina Gnocchi, braised chicken, radish green and pumpkin seed pesto, green olives


Linguini, spicy bone marrow, tomato and clam “sauce,” Jonah crab, black pepper crumbs



Plates 25.


Chatham Skate Wing, pea shoots, “canned” artichoke puree, peas from the freezer

Brined NEFF Pork Loin, parsnips, porcini spaetzle, tarragon, mustard and lentils


Roasted Steelhead, commodity broccoli, miso and mushroom, new Woven Roots scallions, peanut and cola

Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without our sap cured ham (15.)


Vegetables (ish) 8.

Over Wintered Parsnips, tarragon, lemon and Crowdie

Commodity Broccoli, mushroom, miso, peanut and cola

New Lettuces, olive oil and vinegar


Berkshire Mountain Bakery Sourdough Toasts (3.)

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