Dinner Menu

Thursday, May 23rd, 2013

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To Begin          10.

Overmeade  Gardens Asparagus and Tomato Soup, porcini and green kale croutons, feta

Pan Roasted Lenox Asparagus, almond romesco, manchego and a fried egg

Pork Fried Rice Dumplings, scallion miso vinaigrette, crimini mushrooms and radish

Fried Soft Shell Crab, jalapeno aioli

Woven Root’s Adolescent Greens, Rawson Brook chevre dressing, potato, fried onion and crumbs

Woven Root’s Lettuces, vinaigrette                  (8.)           BMB sourdough toasts (3.)


Next               15.


Seafood Charcuterie, smoked trout mousse, steelhead pate, pickled mackerel, blini, cucumber


Rubiner’s Cheese Selection, Rappleree, Lake’s Edge, Abbaye de Belloc, seasonal accompaniments


Pasta              15./22.


Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, braised chicken, peas from the freezer, bitter greens and sunflower seed pesto

Linguini, pork sausage and clam “cream”, arugula


Plates             25.


Roasted Breast of Misty Knoll Chicken, Parmesan, grits, Japanese turnips in black kale “gravy”

Niman Ranch Pork Loin, giant white beans, garlic, mustard, apple and cabbage salad

Butter Poached Idaho Trout, asparagus, watercress, crumbled egg, caper and morel puree

Veggie Burger Sandwich, mushroom mustard, roasted onions, Crowdie, potato salad, with or without salami (15.)


Soft Shell Crab Sandwich, bacon and ramp jam, “pea butter”, toasted semolina, old bay chips (15./25. Dbl. Crab)


Four Course Menu Tasting (50. Pp.)

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