Dinner Menu

Thursday, November 13th, 2014

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Leaves and Vegetables


Woven Roots Roasted Beets and Carrots

golden raisin and horseradish puree, ancient grains and walnuts

Broccoli and Radish

anchovy and roasted garlic emulsion, frisee, pickled shallots

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Delicata Squash and Young Greens

pumpkin seeds, grapefruit, saba, grenache vinaigrette


Small Plates


New Zealand Venison and Pork Rillette

fennel chutney, rhubarb jam, tamarind mustard

Butternut Squash Fritters

pumpkin and almond romesco, black beans, jalapeno crema, cilantro and lime

Swordfish Salad

mustards, aged salted daikon, caper, dark rye, pickled green tomato

Torched Terrine of Lamb Neck

horseradish, cabbage, caramelized onion

Broccoli and Peanut Soup

Thai flavors, cilantro and more peanuts

Soft Poached Egg

kale and bacon pesto, cheesy bread

Semolina toasts (3.)                            Petite stew of lamb shank




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

Pizzichi di Farro, braised spiced beef, nutmeg, black pepper, scallion

Orrechiette, curried pumpkin, pork and carrot, crumbs, dates

Linguini, braised veal, mascarpone, sunflower seed pesto, pecorino


Large Plates


Roasted Brined Pork Loin

smoked orange and apple sauce, quinoa, arugula, thyme

Duck Confit and Braised Leg

kale, heirloom turnip, duck fat potatoes, mustard and roasted pear

Sautéed Idaho Trout

spicy crawfish bisque, rice, celery root, squash and spinach


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