Dinner Menu

Tuesday, May 27th, 2014

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Shoots and Leaves



“Massaged” Berry Patch Kale

grapes, feta, pumpkin seeds, mint and yogurt

Hydro Boston Bibb Lettuce

herbs, sherry vinaigrette and radish

Pan Roasted Overmeade Asparagus

Rawson Brook chevre, watercress and pistachio pesto

Steamed Asparagus

tasso, hollandaise, fried egg, chives



Small Plates


Chicken Carnitas Tacos

summer slaw, almond romesco, jalapeno and cilantro

Skate Fritters

dilly bean aioli

Cockles and Bone Marrow

tomato and chilies

Farm Raised Trout Pate

pickles, horseradish, toasts

Italian Harvest Sausage

North Plain Farm pork, fennel, orange and red bliss salad

semolina toasts (3.)





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

Braised rabbit, orecchiette, asparagus, speck and pepperoncini

Pecorino dumplings, wilted greens, pickled garlic and Berle Farm crowdie


Large Plates


Farm Raised Idaho Trout

cauliflower, navy beans, mussels and saffron

Fried “Confit” of Niman Ranch Pork Spare Ribs

fresh kimchi rub, sesame, cabbage salad and grits

New York State Open Pasture Veal

fava, couscous, garlic, carrots, pine nuts, basil and lemon

“Filet” of Painted Hills NY Strip

asparagus, morels, crushed yukons, “béarnaise” butter (35.)


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