Dinner Menu

Thursday, August 28th, 2014

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Leaves and Vegetables

Matty’s Beefsteak Tomatoes

toasted onion aioli, bacon, fried pickles and crumbs


Woven Roots Young Lettuces

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

Warm Soup of Pete’s Eggplant and Way Too Much Garlic

Animal Farm buttermilk, tapenade

Small Plates

Chicken Carnitas Tacos

almond romesco, jalapeno slaw

Roasted Garlic and “Creamed” Kale Fritters

green olive mustard

Savory Leahey Farm Yogurt Custard

beets, Berry Patch melon, fine herbs and Walker Street black cap vinegar

Steamed P.E.I Mussels

plum tomato and toasted cumin, black bean, corn and smoked peppers

Semolina toasts             Hummus trio




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

Spaetzle, roasted corn, Vidalia, shishito pepper, fresh tomato

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



Large Plates

Farm Raised Trout Almondine “En Española”

tomatillo, brown butter and almond “salsa verde”, green beans, radish and lemon

Cutlet of Koch Farm Turkey Tender

button mushroom and marsala ragout, braised radicchio, arugula


Creekstone Farm Butcher’s Steak

ginger and garlic fried rice, lemongrass and peanut sauce

Fried “Confit” of Pork Spare Ribs

grits, braised black eyed peas and collard greens, maple sweet and sour

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