Dinner Menu

Wednesday, October 15th, 2014

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Leaves and Vegetables


Woven Roots Roasted Beets and Young Greens

sour cream dressing, black pepper, apple, sunflower seeds and chervil

Cauliflower and Japanese Turnip Salad

sweet shallots, currants, pomegranate, herbs and citrus

Warm Kale and Sunchoke Salad

feta, potato, smoked onion, sun dried tomato and a slow poached egg


Small Plates


Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Fried Berry Patch Green Tomatoes

melted cheddar, poblano, chipotle aioli and toast

Butternut Squash Fritters

whipped goat cheese, bourbon, vanilla, pear, orange and pumpkin seeds

“Chili” of Eggplant and Chickpeas

Leahey yogurt, cumin and scallions

Broccoli and Peanut Salad

sesame vinaigrette, shitakes and tatsoi

Black Pepper Trout Mousse

mustard, toasts and pickles

Semolina toasts (3.)





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

Linguini, acorn squash, walnuts and sage

Pizzichi di Farro, merguez sausage, red pepper, olives and harissa

Spaetzle, spicy braised beef, pepperoncini, garlic



Large Plates


Sautéed Sea Trout

celery root and smoked trout belly emulsion, button mushrooms and broccoli

Poached Koch Farm Turkey Tender

“creamed” carrots, cranberry-ancho chutney, lentils and spinach

Roasted Loin of NEFF Pork

sauerkraut puree, fermented pear, mustards and potatoes

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