Dinner Menu

Wednesday, March 12th, 2014

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Small Plates


Apple, Frisee, Brie and Chamomile Salad

hazelnuts, cranberries and honey vinegar


Marinated Rock Shrimp Taco

kim chi puree, scallion, cucumber and sesame

Steamed Seafood Sausage

horseradish ravigot, fines herbes and fried onions

Pear and Brussels Sprouts Salad

spinach, blue cheese, cauliflower and maple

Sweet Potato and Chorizo Soup

black beans, sour cream

Cricket Creek Pork Liverwurst

chutney, jam, mustard and toast

Skate Wing Fritters

parsnip puree, celery root, purple potato, and parsley

Whole Roasted Carrots

sunflower seeds, grapefruit, yogurt, leeks, quinoa, and cilantro




winter lettuces, vinaigrette (8.)                 semolina toasts (3.)




Braised Beef, horseradish                  Eggplant Parm, provolone                 Crispy Pork, pickle aioli




Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, mushrooms, smoked barley, brown butter and bitter greens

Linguini, “creamed” spinach pesto, pumpkin seeds, rosemary


Large Plates



Canadian Duck Breast

fig, fennels, lentil, mustard and black pepper


Brined New England Pork

collard greens, black-eyed peas and smothered rice


Farm Raised Idaho Trout

caper crushed potato, peas from the freezer, dill and almonds

Creekstone Skirt Steak

kales, harissa, green olives, bulgur wheat

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