Dinner Menu

Tuesday, April 22nd, 2014

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Green Olive Caesar

green leaf, croutons, pickled green beans

Berry Patch Spinach

yogurt, walnut, poppy seeds, cucumber and mint

Mill River Micro Greens

their honey, golden beets, pumpkin seeds

Mustard Greens “Antipasti”

Italian roasting peppers, black olives, pine nuts, pecorino



Small Plates


Chicken Carnita Tacos

slaw, pickled jalapeno, cilantro and almond romesco


Date, Bacon and Chicken Liver Pate

petite potato salad, toasts, mustard

Hash of Mackerel and Matzo

slow poached egg, celery, parsley


Crispy Pork “Nuggets”

soy “gravy”, marinated mushrooms, spicy greens

Trout Mousse

horseradish, bagel, pickles

semolina toasts (3.)




Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO


Spaetzle, corned beef, cabbages, mustard and pickles

Orecchiette, cauliflower mac n’ cheese, peas from the freezer



Large Plates


Creekstone Farms Butcher’s Steak

spicy peanut sauce, jasmine rice, broccolini and fermented pickles


Pan Roasted East Coast Skate

fennel, potato, mache, lemon and herbs

North Plain Farm Pork Loin

slow cooked grits, navy beans and kim chi


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