Dinner Menu

Saturday, August 23rd, 2014

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Leaves and Vegetables

Berry Patch Heirloom Tomatoes

milk poached garlic and purple basil puree, bacon, fried pickles, onions and crumbs


Woven Roots Young Lettuces

beets, blueberries, Maytag blue cheese and pumpkin seeds

Shaved Peach and Cucumber

farro, feta, mint and sunflower seeds

Crispy Organic Shiitake Mushrooms

napa cabbage, sesame, yellow wax beans and miso emulsion

Small Plates

Chicken Carnitas Tacos

almond romesco, jalapeno slaw

Steamed Mussels

toasted cumin, roasted plum tomato, corn and black bean broth

Banh Mi Terrine

brined jalapeno, ginger aioli and pickled carrot


Trio of Hummus

lima and rye, chickpea and garlic, “refried” pinto

Marinated Spanish Octopus

roasted zucchini, garlic, beans, chives and toasted Ritz

Semolina toasts            Green hazelnut “gazpacho” 




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

Spaetzle, roasted corn, Vidalia, shisito pepper and heirloom tomato

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



Large Plates

Farm Raised Trout Almondine “En Española”

brown butter, almonds, tomatillo, young spinach and green beans

Cutlet of Koch Farm Turkey Tender

button mushroom and marsala ragout, braised radicchio, arugula


Creekstone Farm Butcher’s Steak

ginger, garlic fried rice, broccoli, lemongrass and peanut sauce

Seared Arctic Char

carrots, beets, horseradish, crème fraiche and radish

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