Dinner Menu

Thursday, October 16th, 2014

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Leaves and Vegetables


Woven Roots Roasted Beets and Young Greens

sour cream dressing, black pepper, apple, sunflower seeds and chervil

Cauliflower and Japanese Turnip Salad

sweet shallots, currants, pomegranate, herbs and citrus

Warm Kale and Sunchoke Salad

potato, smoked onion, white beans, mustard vinaigrette and a slow poached egg


Small Plates


Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Fried Berry Patch Green Tomatoes

melted Havarti, poblano, chipotle aioli and toast

Butternut Squash Fritters

whipped goat cheese, bourbon, vanilla, pear, orange and pumpkin seeds

“Chili” of Eggplant and Chickpeas

Leahey yogurt, cumin and scallions

Broccoli and Peanut Salad

sesame vinaigrette, shitakes and tatsoi

Black Pepper Trout Mousse

mustard, toasts and pickles

Semolina toasts (3.)





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

Orrechiette, acorn squash, sunflower seed and pinenut pesto, Pecorino

Pizzichi di Farro, merguez sausage, red pepper, olives and harissa

Lingiuni, button mushroom crema, walnuts and Marsala



Large Plates


Sautéed Sea Trout

celery root and smoked trout belly emulsion, button mushrooms and broccoli

Poached Koch Farm Turkey Tender

“creamed” carrots, cranberry-ancho chutney, lentils and spinach

Roasted Loin of NEFF Pork

sauerkraut puree, fermented pear, mustards and potatoes

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