Dinner Menu

Sunday, July 13th, 2014

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Leaves and Vegetables

“Massaged” Green Kale

Rawson Brook chevre dressing, apricots and pumpkin seeds

Early Hothouse Cucumbers

marinated squid, peanut butter, sesame and rice

Garlic Scape, Broccoli and Zucchini Caesar

lentils, Dave’s Caesar


Small Plates

Trio of Bean Hummus

split pea and chili, pinto “refrito”, chickpea and tomato

Farm Raised Idaho Trout Pate

wasabi tobiko, BMB dark rye, carrots and golden raisins

Chicken Liver and Vidalia Onion Mousse

mustard, pickles, toasts and cranberry jam

Rabbit 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

Fried “Confit” of Niman Ranch Pork Spare Ribs

grits, collard greens and a maple sweet and sour

Breast of La Belle Farm Duck

satsuma, salad turnips, spicy fermented pineapple vinegar, carrots

Pan Fried Soft Shelled Crabs

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

Seared NEFF Skirt Steak

tomato fondue, feta, zucchini, potatoes and fried green tomatoes

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