Dinner Menu

Thursday, February 19th, 2015

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Leaves and Vegetables


Organic Kale and Cricket Creek Maggie’s Reserve

rainbow carrots, peas from the freezer

Young Lettuces and Radish

creamy basil vinaigrette, poppy, nigella and puffed amaranth

Dad’s Apple salad

peanuts, hazelnuts, maple, sage, currants

Mississippi Sweet Potato and Chourico

pumpkin seeds, jicama, chipotle, lime

Slow Roasted Parsnip

celeries, pear, white chocolate, walnut granola, orange and frisee

Sourdough toasts (3.)


Small Plates


Almond Romesco Braised Beef Tacos

slaw, bodega jalapeno and more romesco

Foie Gras Mousse

ice cider emulsion, peppered apples and candied shallots (15.)

Pickled Rock Shrimp “Cocktail”

horseradish, tomato jam, tobiko, dill, cucumber, fried rye croutons

Peppered Pate of Trout

pickles and toasts





Penne, roasted tomato, Lee farms ricotta, Parmesan

Pizzichi di Farro, ground veal, artichoke verde, button mushrooms and arugula


Orrechiette, pork, white beans, feta, garlic crumbs, green olives



Large Plates



Rhode Island Pollock “Chowder”

quinoa, organic corn from the freezer and Up-land Cress

Sauteed Six Mates Shrimp

slow cooked grits, Cholula and bitter greens

Apple and Coriander Brined Turkey Tender

chickpea puree, couscous, cauliflower, fennel, herbs, more apple

Seared Creek Stone Butcher’s Steak

roasted garlic, potatoes, broccoli, paprika and fermented jalapeno

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

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local