Dinner Menu

Sunday, October 26th, 2014

share this:

Leaves and Vegetables


Matty’s Beets

feta, pomegranate, pumpkin seeds, Grenache vinaigrette


Hudson Valley Poached Pear and Spinach

smoked onion vinaigrette, blue cheese and currants

Berry Patch Fried Green Tomatoes

pecorino and caper aioli, smoked sea trout and shallots



1 for 12.                       3 for 20.

Venison rillettes                 Warm lamb neck “terrine”              Chicken liver pate



Small Plates


Fish Tacos

pickled jalapeno slaw, almond romesco, lime

Swordfish Salad

leeks, fermented radish and sourdough

Butternut Squash Fritters

whipped goat cheese, bourbon, vanilla, grains of paradise, orange and pecans

Spicy Roasted Garlic Soup

white beans, bitter greens

Semolina toasts (3.)





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

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

Orecchiette, acorn squash, brown butter, chipotle and garlic crumbs

Spaetzle, cider braised rabbit, mustard and cabbage


Large Plates


Braised NEFF Beef

porcini “creamed” button mushrooms, roasted potatoes, tatsoi

Curry Brined Turkey Tender

raisins, cauliflower, broccoli, quinoa and kabocha squash

Pan Roasted Pork Loin

grits, salad turnips, poblano jam braised collard greens


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