Dinner Menu

Friday, May 10th, 2013

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To Begin 10.

Black Bean and Asparagus Soup, crushed tortilla, pumpkin seeds, manchego and lime

Trout and Bacon Fritters, egg ravigot, brown butter vinaigrette and peas from the freezer

Pork Carnitas Tacos, cabbage slaw, almond romesco, pickled jalapeno

Portobello Confit, kale, roasted onions, “steak” vinaigrette, Spanish blue cheese


Pan Roasted Overmeade Gardens Asparagus, baked Rawson Brook chevre, arugula, sorrel


Next 15.

Foie Gras Pierogies, cabbage jam, melted onions, duck sausage, raisin, black pepper


Rubiner’s Cheese Selection, Blue Log, Carmody Reserve, Tomme du Haut-Richeliu, seasonal accompaniments


Pasta 15./22.


Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina gnocchi, braised chicken, green olives, bitter greens and sunflower seed pesto

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


Plates 25.


Sautéed Farm Raised Idaho Trout, asparagus, black olive, feta and roasted tomato

Maple Poached Canadian Duck, grits, turnips, collards and mustard

NEFF Strip Loin, ramp crushed potatoes and Swiss chard, radish, black truffle, roasted garlic (30.)

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



Vegetables (ish) 8.

Woven Root’s Lettuces, vinaigrette

Matty’s Asparagus Fricassee, grains, lemon, Parmesan, slow poached egg

BMB sourdough toasts (3.)

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