Dinner Menu

Saturday, December 6th, 2014

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Leaves and Vegetables


Woven Roots Roasted Beets and Shaved Carrots

pickled and candied ginger crema, squash fritters, sultanas and mache

Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Sweet Dumpling Winter Squash

pumpkin seeds, grapefruit, feta, spinach, yogurt and saba

Warm Shaved Brussels Sprouts

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

Lee Butter Lettuces

Animal Farm buttermilk, dill, onion and everything croutons


Small Plates


Petite Stew of Rabbit

fire tongue beans, scallions and mustard

Black Pepper Trout Pate

mustard, aged salted daikon, leeks, pickled green tomato

Turkey Nuggets

turkey gravy, massaged kale, cranberry and chives

Chicken Skin Tacos

almond romesco, slaw, bodega jalapeno and refried beans

Sourdough toasts (3.)                                     Fish cake of smoky Arctic char (10.)




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

Orecchiette, braised NEFF beef, sambal and cream

Linguini, pumpkin, braised chicken, chipotle, sundried tomato and cheddar crumbs

Spaghetti, spaghetti squash, porcini cream, duck confit and arugula


Large Plates


Misty Knoll Chicken Breast

mustard braised kale, kabocha squash puree, cayenne peppers and quinoa

Steamed Hake

lentils, pickled onion, celery root, salt cod, sour orange and frisee

Braised NEFF Beef

spicy grits, Swiss chard, red wine broth and broccoli

Herb Cured Duck Confit

fingerling potatoes, fermented pineapple, grains of paradise, leeks, turnips


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