Dinner Menu

Wednesday, October 22nd, 2014

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Leaves and Vegetables


Matty’s Beets

verjus, plum, apple, walnuts, granola 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, currants

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

Berry Patch Fried Green Tomatoes

pickled aioli and dressed greens

Chicken Liver and Shallot Pate

mustard, toasts and pickles

Semolina toasts (3.)




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

Orrechiette, button mushroom crema, Pecorino crumbs, marsala

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

Large Plates


Poached Sea Trout

celery root and smoked trout belly emulsion, lentils, broccoli, dill

Braised Neff Beef

gilfeather turnip puree, Barefoot Farm potatoes, spicy kale and black pepper

Pan Roasted Turkey Tender

sweet potato, pablano jam, romanesco, braised cabbage and cilantro

Brown Sugar Brined Pork Loin

cranberry-ancho chutney, “creamed” carrot and farro risotto

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