Dinner Menu

Tuesday, October 28th, 2014

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Leaves and Vegetables


Matty’s Beets

feta, pomegranate, pumpkin seeds, Grenache vinaigrette


Hudson Valley Poached Pear and Spinach

smoked onion vinaigrette, blue cheese and dates

Berry Patch Fried Green Tomatoes

pecorino and caper aioli, smoked sea trout and shallots

Dad’s Apple Salad

Mutsu apples, peanuts, hazelnuts, currants, Lenox’s Sugar Shack maple vinaigrette



1 for 12.                                   3 for 20.

Venison rillettes                 Warm lamb neck “terrine”              Chicken liver pate



Small Plates


Fish Tacos

pickled jalapeno slaw, almond romesco, lime

Butternut Squash Fritters

whipped goat cheese, bourbon, vanilla, grains of paradise, orange and pecans

Spicy Roasted Garlic Soup

white beans, bitter greens

Semolina toasts (3.)





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

Pizzichi di Farro, merguez sausage, olives, yogurt and harissa

Linguini, acorn squash, brown butter, chipotle and garlic crumbs



Large Plates


Braised NEFF Beef

porcini “creamed” button mushrooms, roasted potatoes, tatsoi

Curry Shoulder of Lamb

raisins, cauliflower, broccoli, quinoa and kabocha squash

Pan Roasted Pork Loin

grits, salad turnips, poblano jam braised collard greens

Roasted Idaho Trout

sunchoke puree, lemon, spinach and lots of herbs


Chef de Cuisine – Raymond Stalker                Chef/Owner – Bjorn Somlo

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