Dinner Menu

Tuesday, May 14th, 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, roasted onions, “steak” vinaigrette, Spanish blue cheese


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


Next 15.

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


Rubiner’s Cheese Selection, Winnimere, 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, grain “risotto”

Roasted Canadian Duck, grits, braised greens, Japanese turnips, smoky maple and boiled peanuts

East Chatham Porkchop Schnitzel, spaetzle, oyster mushrooms, mustard, fried egg and kraut

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, lemon, Parmesan, fried egg, popcorn puree

BMB sourdough toasts (3.) Four course menu tasting (50. Pp.)

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