Dinner Menu

Friday, December 19th, 2014

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Leaves and Vegetables


Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Warm Shaved Brussels Sprouts

buttermilk, bacon, dill, carrots and garlic crumbs

Butter Lettuces from Lee

creamy citrus vinaigrette, vanilla, ginger, brown sugar and pecans

Carrot and Fingerling Latke

sour cream, lemon, beets, borscht, dill, walnuts and onion seed



  1. each 18. all three

Chicken Liver Pate                             Pheasant and Duck Terrine                           Trout Mousse



Small Plates

Lentil and Duck Soup

mustard, blue cheese, red wine vinegar, black pepper, pistachios

White Fish Cake

fennels, herbs, chickpea and cabbage salad

Ground Beef and Cheesy Potato Taco

taco sauce, shredded iceberg, and jalapeno

Crispy Rice and Chicken Croquettes

fermented black bean sauce, Dale’s choy, sesame

Sourdough toasts (3.)




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

Orrechiette, braised NEFF beef, chilies, scallion and cream

Pizzichi di Farro, braised chicken, kale and Pecorino


Spaghetti, celeriac and cheddar mac n’ cheese, crumbs

Large Plates


Seared Butcher’s Steak

white onion puree, sour orange, cabbages, cayenne, carrots


Pan Roasted Arctic Char

celery root, leeks, endive, raisin, quinoa, caper and herbs

Herb Cured Duck Confit

potatoes, winter squash and grains of paradise puree, button mushrooms, pickled onions


                           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.

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