Dinner Menu

Tuesday, November 11th, 2014

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Leaves and Vegetables


Woven Roots Roasted Beets and Carrots

sour cream and tart red wine plum nage, pear, walnut

Broccoli and Radish

bacon, potato, black pepper, blue cheese and pickled shallot

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Delicata Squash and Young Greens

pumpkin seeds, feta, grapefruit, saba


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

Poached Whitefish Salad

salsa verde, cornichon, aged salted daikon, caper, dark rye, pickled green tomato

Torched Terrine of Lamb Neck

horseradish, cabbage, caramelized onion

Leahey Milk Poached Cauliflower Soup

salt cod, brown butter, golden raisins

Semolina toasts (3.)




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

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

Orrechiette, curried pumpkin, pork and carrot, crumbs

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


Large Plates


Stewed Lamb Shank

lentils, parsley, fennel, apricot and yogurt

Roasted Brined Pork Loin

smoked orange and apple sauce, quinoa, arugula, thyme

Roasted Thigh of Duck Confit and Fried Chicken

kale, heirloom turnip, duck fat potatoes, mustard and spinach

Sautéed Flounder

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


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.