Dinner Menu

Wednesday, April 24th, 2013

share this:





To Begin 10.

Sap Cured Whey Fed Ham, cilantro, vintage pickled Serrano peppers, potato salad, radish

Potato and Watercress Soup, roasted garlic

Confit of Portobello Mushroom, marinated spinach, pickled onion and Spanish blue cheese

Fried Oyster Tacos, almond romesco, dressed lettuces, pickled jalapeno (12.)



Next 15.

Charcuterie of Seafood, rillette, mousse, pickle, seasonal accompaniments

Rubiner’s Cheese Selection, Queso de Mano, Timberdoodle, Ewe Bloom, seasonal accompaniments

Kaua’I Shrimp and Beef Tongue, spring pea pesto, “canned “ artichoke puree, wilted pea shoot salad



Pasta 15./22.


Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina Gnocchi, braised chicken, radish green and sunflower seed pesto, green olives


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



Plates 25.

Brined NEFF Pork Loin, parsnips, porcini spaetzle, tarragon, mustard and lentils

Local Honey Poached Duck Breast, Swiss chard and millet, cracklins, grapefruit


Roasted Steelhead, commodity broccoli, miso and mushroom, new Woven Roots scallions, peanut and cola

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



Vegetables (ish) 8.

Over Wintered Parsnips, tarragon, lemon and Crowdie

Commodity Broccoli, mushroom, miso, peanut and cola

Swiss Chard, millet, fried egg


Berkshire Mountain Bakery Sourdough Toasts (3.)

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