Dinner Menu

Saturday, December 13th, 2014

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Leaves and Vegetables


Dad’s Apple Salad

hazelnuts, walnuts, currants, fried sage and Sugarhouse maple

Woven Roots Beet “Tartare”

toasted feta, grapefruit, pumpkin seed, butternut squash gastrique

Warm Shaved Brussels Sprouts

cider vinegar, bacon, blue cheese and a soft poached egg

Butter Lettuces and Winter Sweet Carrots from Lee

Animal Farm buttermilk, dill, onion and everything croutons

Local Napa Cabbage

fried noodles, bean sprouts, scallion, miso, tamarind, sesame and tahini


Small Plates

Mussel and White Fish Soup

Thai flavors, smoked pork loin and carrots

Flounder and Fava Bean Falafel

hummus, tarragon, iceberg

Berry Patch Buttercup Squash Fritters

curry, yogurt, brown butter, chickpea, coconut milk and orange blossom

Crispy Rice and Chicken Croquettes

almost General Tso’s sauce, Dale’s choy, peanuts

Fried Pickled Green Tomato Taco

refried beans, jalapenos, almond romesco, slaw

Sourdough toasts (3.)




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

Orecchiette, braised NEFF beef, chilies, chives and cream

Spaghetti, spaghetti squash, porcini cream, parsley and ground duck


Pizzichi de Farro, rabbit, heirloom beans, braised greens and sun dried tomato

Large Plates


Seared Flank of Veal

asparagus and potato puree, sour cream, cabbage, lemon, bitter greens


Pan Roasted Idaho Trout

celery root, leeks, endive, raisin, quinoa, caper and chervil

Herb Cured Duck Confit

potatoes, stewed lentils, turnips, radish, pickled onions


                           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