Dinner Menu

Tuesday, October 21st, 2014

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Leaves and Vegetables


Matty’s Beets

verjus, plum, apple, walnuts and sour cream

Woven Roots Young Greens

feta cheese, pomegranate jewels, pumpkin and sunflower seeds, grenache

Hudson Valley Pear and Arugula

smoked onion vinaigrette, blue cheese

Roasted Young Cabbage and Japanese Turnips

cider braised rabbit, mustard seed


Small Plates


Fried Catfish Tacos

salsa verde, pickled jalapeno, slaw, “taco sauce”

Swordfish Salad

pine nut pesto, toasts and sundried tomato

Butternut Squash Fritters

whipped goat cheese, bourbon, vanilla, pear, orange and pecans

Button Mushroom Soup

cream, marsala wine, chive and Pecorino

Broccoli and Peanut Salad

sesame vinaigrette, scallion, bitter greens, peanut sauce

Chicken Liver and Shallot Pate

mustard, toasts and pickles

Semolina toasts (3.)




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

Garlic Spaetzle, salt cod, gilfeather turnip, smoky onions, broccoli stem, stirred egg

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

Large Plates


Poached Sea Trout

celery root and smoked trout belly emulsion, Barefoot Farm potatoes, broccoli, dill

Braised Neff Beef

sunchoke and lentil puree, horseradish, Napa cabbage and black pepper

Pan Roasted Turkey Tender

sweet potato mash, pablano jam, romanesco, brined jalapeno and cilantro

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