Dinner Menu

Saturday, June 14th, 2014

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Leaves, Shoots and Vegetables


The Berry Patch Spinach

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

“Massaged” Green Kale

Berle Farm Crowdie, grapefruit, tarragon, champagne and golden beets

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut and arugula pesto

Petite Salad of Maine Crab

egg, pea shoot, buttered white bread and celery


Small Plates

Sausage of Veal, Sundried Tomato and Morels

lentil salad, young greens

Fritters of Rhode Island Skate

dilly bean aioli

Dogfish Tacos

almond romesco, slaw and pickled jalapeno

Potato and Bacon Soup

roasted onion sour cream

Calves Liver and Porcini Mousse

fennel chutney, brown butter, mustard and toasts

semolina toasts (3.)




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

Pizzichi di Farro, braised rabbit, pepperoncini and greens

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


Large Plates


Fried Confit of Niman Ranch Pork Spare Ribs

grits, collard greens, maple gastrique

Hahn Style Marinated NEFF Skirt Steak

kimchi and squid fried rice, cucumber, peanuts and cilantro

Cape Cod Bluefish and PEI Mussels

spicy fennel broth, leeks, farro and carrots

Pan Fried Soft Shell Crabs

asparagus, brined jalapeno emulsion, peas, favas and quinoa (32.)

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