Dinner Menu

Saturday, July 12th, 2014

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Leaves and Vegetables


Woven Roots Young Lettuces

Rawson Brook chevre vinaigrette, pumpkin seeds and apricot

“Massaged” Berry Patch Green Kale

peanut butter and sesame dressing, cucumber, more peanuts

Garlic Scape and Zucchini Caesar

marinated lentils, Dave’s ceasar


Small Plates

Trio of Bean Hummus

split pea and chili, lima and rye, chickpea and tomato

Farm Raised Idaho Trout Pate

wasabi tobiko, BMB dark rye, carrots and golden raisins

Fried Confit of Pork Spare Ribs

maple sweet and sour

Chicken Carnitas Tacos

almond romesco, jalapeno, summer slaw, cilantro

Crispy Washington State Oysters

ranch, bacon dressed peas and pea shoots (15.)

semolina toasts (3.)




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

Orecchiette, spicy pork sausage, pepperoncini, Swiss chard and black olives


Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs


Large Plates

NY State Veal Flank

button mushrooms, roasted sweet onions, carrot “steak sauce,’’ Yukon gold potato

Breast of Misty Knoll Chicken

extra skin, sweet potato puree, satsuma, salad turnips, spicy fermented pineapple vinegar, seaweed

Pan Seared Swordfish

roasted tomato fondue, broccoli, fennel, grains and green olives

Fried Soft Shelled Crabs

flying saucer squash, garlic scapes, basil, leeks, crawfish crema (32.)

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