Dinner Menu

Friday, January 24th, 2014

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To Begin


Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Fried Hake Tacos

almond romesco, bodega jalapenoes and slaw


Mussels and Swedish Turnip Chowder

dill, potato and cream

California Beet Salad

feta, fennel seed, orange, quinoa, sunflower seeds and yogurt


Duck Liver and Pecan Pate

pork rillettes, mustard, chutney and toasts

Veloute of Organic Avocado

chorizo, lime, cilantro and scallion


Mousse of Farm Raised Trouts

preserved lemon, celery, cucumber pickles, toasts

Kale and Turkey Soup

white beans, pecorino

Delicata Squash

pumpkin seeds, blue cheese, warm spinach

Buttered toasts (3.)






Penne, roasted tomato, High Lawn ricotta and Parmesan

Bacon mac and cheese, shells, sharp cheddar, collard greens

Eggplant and salami “parm”, red pepper tomato sauce

Semolina gnocchi, braised rabbit, peas from the freezer and mustard






Pan Fried Rhode Island Skate

lemon, carrots, beets, horseradish, capers, watercress, couscous

Roasted Breast of Poussin

fried legs, polenta, garlic gravy, spinach

Creekstone Butcher’s Steak

fingerling potatoes, cauliflower, black truffle lentils, hollandaise

Seared Cricket Creek Veal

parsnips, burdock, veal pancetta and yam latkes


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