To Begin 10.

Asparagus and Ramp Soup, porcini and kale croutons, whipped feta

Trout Mousse, horseradish, sourdough blini, Seth’s beet kraut, pickled onion

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

Bluefish and Lentil “Cake”, brown butter, egg ravigot, spinach and capers

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

Next 15.

Foie Gras Pierogies, melted onions, duck sausage, raisin puree, black pepper and allspice

Rubiner’s Cheese Selection, Winnimere, Lake’s Edge, Abbaye de Belloc, 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.

Steamed Rhode Island Hake, asparagus, mussels, saffron, peas from the freezer, chickpeas and harissa

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

East Chatham Pork Loin and Belly, spaetzle, oyster mushrooms, mustard, melted cabbage, pickled radish

Veggie Burger “Sandwich”, kinda fries, aioli, portobello tapenade, Crowdie, with or without sap cured ham (15.)

Vegetables (ish) 8.

Woven Root’s Lettuces, vinaigrette

Matty’s Asparagus, lemon, Parmesan, fried egg

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.