Dinner Menu

Sunday, May 18th, 2014

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Sunday Supper


Small Plates


Baked Chicken Liver Pate, warm blueberry jus, mustard and toasts

Trout and Horseradish Mousse, cucumber salad, bagel

Spicy Carrot Soup, paprika, cultured curds

“Massaged” NY State Kale Salad, watercress, raisins, feta, pumpkin seeds, mint, yogurt

Organic Leaf Lettuces, artichoke and Parmesan vinaigrette, black olives, croutons

Marinated Lenox Asparagus, sunflower seed and ramp pesto, warm chevre, buttered crumbs (12.)

Steamed P.E.I. Mussels, roasted shallot butter




Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO

Parsley spaetzle, North Plain Farm pork sausage, asparagus and pepperoncini


Linguini, button mushroom crema, duck, Swiss chard

Orecchietti, cauliflower “mac +cheese”, peas from the freezer



served with pickly lettuces


Open Face Creekstone Meatloaf, chili, provolone, Vidalia onions

Asian Pulled Pork, sesame slaw, cucumber

Roasted Asparagus Bruschetta, speck, mozzarella, garlic, fried egg

Pan Fried Alabama Catfish, sweet and spicy aioli

Pork Belly Chorizo, almond romesco, jalapeno, dressed cabbages

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