Dinner Menu

Saturday, November 1st, 2014

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Leaves and Vegetables


Matty’s Beets and Carrots

sour cream and buttermilk, horseradish, bitter grapefruit, walnuts, fennel, dill


Woven Roots Greens and Delicata

feta, pomegranate, pumpkin seeds and Grenache

Salad of Broccoli and Smoked Sea Trout

pecorino and caper aioli, crumbs and shallots

Dad’s Apple Salad

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



1 for 12.                                   3 for 20.

Venison rillette                  Warm lamb neck “terrine”              Chicken liver pate



Small Plates


Fried Green Tomato Tacos

pickled jalapeno slaw, roasted pumpkin and almond romesco, lime

Butternut Squash Fritters

coconut milk, Thai flavors, sencha tea, cilantro and peanuts

Spicy Roasted Garlic Soup

green lentil, bitter greens, garlicky Ritz

Mustard Greens and Tatsoi

sticky rice, sesame vinaigrette and scallions

Semolina toasts (3.)





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

Orecchiette, merguez sausage, olives, yogurt and Swiss chard

Linguini, acorn squash, brown butter, chipotle and bitter cocoa pepitas



Large Plates


Poached Koch Farm Turkey Tender

caraway, Gilfeather turnip, carrot “kraut” and braised kale

Roasted Pork Loin

roasted potatoes, smoky cabbage, arugula and blue cheese pear puree

Pan Seared Flounder

toasted almond and cauliflower milk, lemon, Japanese turnip, spinach and chervil


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