Dinner Menu

Friday, May 23rd, 2014

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Shoots and Leaves


Roasted Overmeade Asparagus

baked Rawson Brook chevre, watercress and pistachio pesto


“Massaged” Berry Patch Kale

grapes, feta, pumpkin seeds, mint and yogurt


Organic Green Leaf Caesar

green olives, crushed potato chips

Warm Spinach Salad

lentils, seared pork crouton, maple


Small Plates


Pork Belly Tacos

summer slaw, almond romesco, jalapeno and cilantro

Warm Asparagus Bisque

slow poached farm egg, brown butter, popcorn and curry

Beef Tongue Chili

crispy tortilla, queso blanco, black pepper

Fish Fritters

fennel and caper aioli, lettuces

Farm Raised Trout Pate

ramp, rye and cucumber


Chicken Liver Parfait

warm blueberry and ginger jam, toasts

semolina toasts (3.)




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

Linguini, button mushroom crema, Swiss chard and duck

Braised rabbit, orecchiette, speck, asparagus and pepperoncini

Large Plates


Rhode Island Hake and P.E.I. Mussels

fava bean, saffron, cauliflower, shallot

Braised Osso Buco of Domestic Lamb

warm salad of navy beans, farro, black olives and parsley

La Bella Farm Moulard Duck Breast

Walker street rhubarb, celery, peppercorns, verjus and spinach

“Filet” of Painted Hills NY Strip

asparagus, crushed Yukon’s, “béarnaise” butter, pine nut and artichoke puree (35.)

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