Dinner Menu

Friday, January 17th, 2014

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To Begin


Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Chicken Skin Tacos

almond romesco, refried beans, jalapeno and slaw

Commodity Brussels Sprouts

bacon, potato, melted onions, slow poached egg and mustard vinaigrette

Lady Moon Farms Romaine

blue cheese and butternut squash vinaigrette, pumpkin seeds

Roasted California Beets and Carrots

grapefruit, Maple Hill yogurt, walnuts, mint and fennel seed


Chicken Liver and Chestnut Pate

pork rillettes, pickles, mustard, chutney and toasts

Winter Squashes

sweetened soy, sesame, salted daikon, seaweed, gingered leeks

Buttered toasts (3.)                          Romaine and vinaigrette (8.)



Veal Sweetbreads

monkfish wontons, Darby’s family zucchini relish and buttered lettuces

Charred Spanish Octopus

avocado, marinated sweet potatoes, cumin, lime, white fish roe and couscous




Penne, roasted tomato, High Lawn ricotta and Parmesan

Spaetzle, braised rabbit, mustard and cabbage

“Chicken and dumplings”, root vegetables, thyme and garlic

Linguini, bone marrow “Bolognese”, toasted pecorino crumbs




Steamed Black Bass

kale and turnip chowder, dill oil


Lightly Cured Belly of New England Pork

collard greens, polenta, pickled watermelon rind

Braised Veal Breast

warm lentils, beets, horseradish, parsnips, burdock and capers


Filet of NEFF Beef Strip Loin

            fingerlings, braised Brussels sprouts, roasted onions, acorn squash and garlic (30.)

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