Dinner Menu

Friday, February 7th, 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

Cucumber Salad

okra and oyster kimchi, spinach, black radish, toasted sesame

Farm Raised Idaho Trout Mousse

potato blini

Lady Moon Farms Romaine

feta, fennel, citrus and poppy seeds

Slow Roasted Sticks and Stones Carrots

braised leeks

Lamb Meatballs

black olives, roasted red peppers, pine nuts, white beans, eggplant


Tortilla Soup of Chicken, Pork and Split Pea

pork croutons, avocado “crema”

Fried Brimfield Chicken Livers

bacon, pears, parsnips, petite French toasts, coffee

Portobello Confit

caramelized onion, sundried tomato, steak vinaigrette, blue cheese

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





Orecchiette, braised veal, lemon, broccoli rabe and pecorino

Spaetzle, spiced duck sausage, marsala, braising greens and mustard

Shells, butternut squash “mac and cheese”, Vermont cheddar, spicy maple crumbs





Brined Niman Ranch Pork Loin

barley stuffing, apple, chestnut, cabbage, sage

Roasted Abair Farm Chicken

broccoli, purple fingerlings, celery root, pickled watermelon and curry

Sautéed Rhode Island Skate

carrots, cauliflower, chilies, mint, chickpeas, preserved lemon and yogurt

Seared Filet of Creekstone Strip

braised greens, gruyere and Yukon gold latkes, rock shrimp sausage  (32.)

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