Dinner Menu

Wednesday, June 18th, 2014

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Leaves, Shoots and Vegetables


Woven Roots Young Lettuces

Leahey yogurt, grapefruit, tarragon, pumpkin seeds, champagne and golden beets

“Massaged” Berry Patch Green Kale

Maytag blue cheese, pickled Vidalia, bacon-date vinaigrette and almonds

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut and arugula pesto


Small Plates

Spicy PEI Mussels

fennel broth, dogfish, quinoa and Napa cabbage

Fritters of Rhode Island Skate

dilly bean aioli

Chicken Carnitas Tacos

almond romesco, slaw and pickled jalapeno

Trio of Bean Hummus

chickpea and lemon, split pea and chili, pinto and tomato, toasts

Cricket Creek Veal Liver and Porcini Pate

corned beef tongue, sage, mustard and toasts

semolina toasts (3.)                 lettuces with vinaigrette (8.)




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

Pizzichi di Farro, braised rabbit, pepperoncini and Swiss chard

Linguini, asparagus “Carbonara”, black truffle, speck and pecorino

Spiced spaetzle, braised lamb shank ragout, mint and yogurt


Large Plates


Breast of Misty Knoll Chicken

asparagus, fava beans, lemon, cheesy grits and chives

Hahn Style Marinated NEFF Skirt Steak

garlic scape and squid fried rice, cucumber, peanuts and cilantro

Pan Seared Halibut (32)

jalapeno emulsion, peas and shoots, carrots and zucchini

Roasted La Belle Farm Duck Breast

warm spinach, spring turnips, preserved blueberry jam, barley and black pepper

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

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local