Dinner Menu

Friday, June 20th, 2014

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Leaves, Shoots and Vegetables


Woven Roots Young Lettuces

strawberry, rhubarb, red onion, cucumber and yogurt

“Massaged” Berry Patch Green Kale

grapefruit, tarragon, pumpkin seeds, champagne and beets

Marinated Garlic Scapes, Young Zucchini and Squid

chili flakes, lemon, sundried tomatoes and oregano

Roasted Lenox Asparagus

baked Rawson Brook chevre, pine nut and arugula pesto


Small Plates

Trio of Bean Hummus

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

Danish Havarti and American Beef Meatballs

poppy, sesame, mustard, Vidalia and iceberg

Curried Pate of Cape Cod Bluefish

pickled raisin and celery, mango and coconut puree, purple carrot “wasabi”

Fried Soft Shell Crab Tacos

almond romesco, slaw, jalapeno and lime (15.)

semolina toasts (3.)




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

Pizzichi di Farro, pork sausage, pepperoncini, leeks and Swiss chard

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

Spiced spaetzle, braised lamb shank ragout, mint and yogurt


Large Plates


Fried Confit of Niman Ranch Pork Spare Ribs

grits, black eye peas, sweet potato and maple gastrique

Hahn Style Marinated NEFF Skirt Steak

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

Pan Seared Halibut

jalapeno emulsion, peas and shoots, carrots and zucchini (32.)

Roasted La Belle Farm Duck Breast

warm spinach, spring turnips, preserved blueberries, quinoa and black pepper

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