Dinner Menu

Wednesday, April 23rd, 2014

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Green Olive Caesar

green leaf, crumbs, pickled green beans

Berry Patch Spinach

yogurt, walnut, poppy seeds, cucumber and mint

Mill River Micro Greens

their honey, golden beets, pumpkin seeds

“Massaged” Kale Salad

pine nut vinaigrette, Italian frying peppers and sun dried tomatoes



Small Plates


Chicken Carnita Tacos

slaw, pickled jalapeno, cilantro and almond romesco


Hash of Mackerel and Matzo

slow poached egg, celery, hollandaise


Crispy Pork “Nuggets”

kim chi “gravy”, marinated mushrooms, spicy greens

P.E.I. Mussels and North Plain Farm Pork Sausage

fennel seed and farro

Trout Mousse

horseradish, bagel, pickles

semolina toasts (3.)




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


Spaetzle, corned beef, cabbages, mustard and pickles

Orecchiette, cauliflower mac n’ cheese, peas from the freezer, ham



Large Plates


Creekstone Farms Butcher’s Steak

spicy peanut sauce, jasmine rice, broccolini and fermented pickles


Pan Roasted East Coast Skate

eggplant “tapenade”, fennel, capers, brown butter, cauliflower and potato

Braised Breast of Vermont Guinea Hen

navy beans, rainbow carrots, “pulled” leg and herbs


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