Dinner Menu

Thursday, November 20th, 2014

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Leaves and Vegetables


Woven Roots Roasted Beets and Carrots

quinoa, raspberry, sour cream, mustard greens and walnuts

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Sweet Dumpling Winter Squash

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

Fried Commodity Brussels Sprouts

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


Small Plates


Chicken Fried Chicken Livers

braised collard greens, grits and black pepper gravy

Swordfish Salad

mustards, aged salted daikon, caper, pickled green tomato

Terrine of Cured Veal and Aspic

sunnyside egg, caraway vinaigrette and hash browns

Butternut Squash Fritters

brown butter, cider, cabbage and broccoli puree

Chicken Skin Tacos

almond romesco, slaw, bodega jalapeno and refried beans

Sourdough toasts (3.)                         Venison and pork rillette (10.)




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

Pizzichi di Farro, shredded beef and pepperoncini

Orrechiette, cauliflower mac n’ cheese, garlic crumbs and chives


Large Plates


Stewed Lamb Shank

lentils, red wines, thyme and arugula

Misty Knoll Chicken Breast

mustard braised kale, heirloom turnip and farro

Pan Roasted Trout

curried cauliflower, jasmine rice, whey, raisins, roasted onions and spinach

Seared Butcher’s Steak

roasted broccoli, white kimchi and sesame emulsion, and russets



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