Dinner Menu

Saturday, April 27th, 2013

share this:





To Begin 10.

Chicken Liver and Portobello Pate, Portobello confit, mustard, pickles and toast

Montauk Squid, merguez, cilantro, lime and chickpeas

Beef Tongue, ramp, egg salad, buttered crumbs

Rustic Seafood Terrine, cucumber, togarashi, scallion

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



Next 15.

Local Honey Cured Canadian Duck Breast, millet grapefruit, sesame, Swiss chard

Rubiner’s Cheese Selection, Blue Log, Cabricharme, Ewe Bloom, seasonal accompaniments


Pasta 15./22.


Penne, roasted tomato, High Lawn ricotta, Parmesan

Chevre Cavatelli, spring pea “pesto”, braised goat and more goat cheese


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



Plates 25.

Brined NEFF Pork Loin, marinated Kaua’ I shrimp, porcini spaetzle, lentils, parsnip mustard


Roasted Steelhead, commodity broccoli, salsify, ramps, miso and mushrooms

Petite NEFF Beef Strip Loin (MR), black olive, artichoke and wheat “risotto”, fennel, basil seed (30.)

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



Vegetables 8.

Over Wintered Parsnips, tarragon, lemon and Crowdie

Commodity Broccoli, salsify and ramps

Woven Root’s Lettuces, vinaigrette

BMB sourdough Toasts (3.)

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