Dinner Menu

Tuesday, November 18th, 2014

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Leaves and Vegetables


Woven Roots Roasted Beets and Carrots

golden raisin and horseradish puree, ancient grains and walnuts

Roasted Broccoli from Lee

roasted garlic and smoked almost Ceasar dressing, pickled shallot

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Sweet Dumpling Winter Squash

pumpkin seeds, orange, feta, frisee, yogurt and saba

Fried Commodity Brussels Sprouts

leather leaf spinach, kale and bacon pesto, Havarti fondue and a soft poached egg


Small Plates


New Zealand Venison and Pork Rillette

fennel chutney, rhubarb jam, quince mustard

Butternut Squash Fritters

brown butter and cider, celeriac

Swordfish Salad

mustards, aged salted daikon, caper, pickled green tomato

Turkey Wing Nuggets

cranberry-ancho mayo, pickled cranberries and chives

Chicken Skin Tacos

almond romesco, slaw, bodega jalapeno and refried beans

Sourdough toasts (3.)                         Broccoli heart and peanut soup (10.)





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

Pizzichi di Farro, shredded beef and pepperoncini

Linguini, braised veal, cream, lemon and pecorino


Large Plates


Braised NEFF Beef

lentils, red wines, roasted cauliflower and pickled wax peppers

Parsley Cured Duck Confit

mustard braised collards, heirloom turnip and duck fat potatoes

Sautéed Idaho Trout

spicy crawfish bisque, jasmine rice, roasted onions 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