Dinner Menu

Thursday, January 2nd, 2014

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To Begin


Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Duck Liver and Chestnut Pate

seasonal accompaniments, toasts

Fried Oysterville Oysters

petite potato chowder, quinoa, smoked trout roe, dill

Spicy Split Pea and Chicken Soup

smoked mozzarella and tomato jam grilled cheese

Steamed PEI Mussels

avocado, veal chorizo soffrito, sweet potato “pico de gallo”, jalapeno

Delicata Squash Salad

grapes, mint, endive, warm chevre fondue, walnuts

Marinated Long Island Squid

oranges, white beans, buttermilk blue cheese, basil and chilies

Rabbit Sausage

red wine braised prunes, sauerkraut, Alsatian mustard

Semolina toasts (3.)




Charred Spanish Octopus

bacon -kombu dashi, cabbage wonton, seaweed salad, mustard oil

Rare Filet of Venison Loin

spiced white chocolate, daikon confit and watercress




Butternut “mac and cheese”, shells, sweet and spicy crumbs

Orecchietti, beef  and veal Bolognese, pecorino

Penne, roasted tomato, High Lawn ricotta, Parmesan and EVOO




Roasted Chicken Breast

chickpea and hazelnut “stew”, curry, panisse, mango, coconut and slow roasted carrots      25.

Creekstone Butcher’s Steak

Brussels sprouts, wild and cultivated mushrooms, lentils, pine nuts           25.

Loin of Domestic Lamb

eggplant and black olive puree, couscous, cauliflower, preserved lemon       30.

Sautéed Nantucket Bay Scallops

Parmesan and black truffle risotto, pea greens           30.

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