Dinner Menu

Saturday, May 4th, 2013

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To Begin 10.

Lentil, Chickpea and Split Pea Hummus(s), toasts, chips and pita

Hake Fritters, peas from the freezer, young greens, pea “pesto”

Veal Chorizo and Egg Tacos, almond romesco, manchego, slaw, pickled jalapeno

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


Broccoli Stem and Ramp Soup, marinated mussels



Next 15.

Seared Foie Gras, beef tongue, black pepper, cabbage jam, caraway blini


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 green and sunflower seed pesto

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



Plates 25.


Sautéed Idaho Trout, button mushroom and cauliflower ragout, horseradish, wilted lettuces, smoked trout


Maple Poached Duck, scallion, bok choy, peanut, cucumber, cilantro and rice noodles

NEFF Strip Loin, Old Chatham Sheep Herding grits, ramps and arugula (30.)

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



Vegetables (ish) 8.

Woven Root’s Lettuces, vinaigrette

Bok Choy, peanuts, scallion and rice


Pete’s Salsify, cheesy grits, poached egg, arugula

BMB sourdough toasts (3.)

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