Dinner Menu

Thursday, January 1st, 2015

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Leaves and Vegetables


Brussels Sprouts and Pea Shoots

bacon, parsnip, blue cheese mousse, pear

Generic Young Arugula

raisins, grapes, hazelnut crisps, beets

Dad’s Apple Salad

peanuts, maple, sage, walnuts and currants


served with toasts, pickles

mustards and chutney


Foie Gras and Duck Rillettes


Vermont Pheasant Terrine


Chicken Liver and Pecan Pate





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

Orecchiette, spicy braised beef and poultry

sour cream



Wild Cat Cove Oysters

lemon, cucumber, tomato confit, horseradish

Maine Crab, Lobster and Uni “Roll”

uni aioli, celery, potato, smoked orange

and micro basil

Small Plates


Veloute of Avocado

buttermilk, brined jalapeno, scallion

finger lime, sweet potato, amaranth

Interesting Mushrooms

roasted garlic and Parmesan brodo,

thyme, fried shiitakes

Nora Mill Granary Grits

Celery Root Soup

black truffle

Rabbit Sausage

madeira, chestnut, braised greens

Turkey Nuggets

lentils, Alsatian mustard, frisee

“Pimento Cheese” and Potato Tacos

cumin, green olive, iceberg, bodega jalapeño

 Sourdough toasts (3.)

Large Plates


Pan Roasted Idaho Trout

petite fava and heirloom bean “cassoulet”, chervil, fennel

Schnitzel of Misty Knoll Chicken Thigh

onion puree, cabbages, button mushrooms, mustard, caper and lemon

Seared Diver Scallops

cauliflower, leeks, grapefruit, beets, tarragon

New Zealand Venison Loin

berries, turnips, port, upland cress and black pepper (30.)

Five Course Menu Tasting


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