Dinner Menu

Tuesday, February 25th, 2014

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To Begin


Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple

Fried Jalapeno Tacos

almond romesco, refried beans and slaw

Savory Watercress Panna Cotta

grapefruit, poppy, black pepper, smoked trout and roe

Pate of Duck and Chicken Liver

brown butter, raisin chutney, pickles and mustard

Rice and Chicken Wing Croquettes

hot sauce, blue cheese, celery

Beef and Duck Confit Meatballs

ginger, mint, spinach and pickled cucumber

“Stew” of Quinoa and East Coast Halibut

slow poached Brimfield farm egg

Black Radish Caesar Salad

Dave’s Caesar dressing, generic romaine, lentils, purple potato, toasted Parmesan

Fried Washington State Oysters

horseradish, bacon, pea shoots (15.)

Cricket Creek Fried Pork Terrine

spicy farm egg, pickled yam, collard greens

buttered toasts (3.)               lettuces with vinaigrette (8.)





Semolina dumplings, braised chicken ragout

Shells, “Sunday” meat sauce, pecorino




Sautéed Steelhead Trout

cauliflower, sweet onion and carrot

Abair Farm Roasted Chicken

black olive tapenade, broccoli, white beans, pine nuts and garlic


Braised New England Pork

Brussels sprouts, shaved cabbage, pear, malt and chestnut gravy

“Filet” of NEFF NY Strip

brown ale fondue, marinated and roasted button mushrooms, Berry Patch spinach (30.)

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