Dinner Menu

Thursday, January 8th, 2015

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Leaves and Vegetables



Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Shaved Commodity Brussels Sprouts

bacon, frisee, pear, walnuts

Late Season Berry Patch Lettuces

grapefruit, vanilla, grapes, pistachio and brioche crumbs

Collard Greens “Tartare”

slow poached egg, roasted tomato, Parmesan, pine nuts and aged balsamic





Pheasant Terrine                                           Foie Gras and Duck Rillette



Small Plates

Sweet Potato and Jalapeno Soup

“con queso”, tortilla, black beans

Croquettes of Rice and Chicken Wing Confit

wing sauce, blue cheese, celery root and purple carrot

“Pimento Cheese” and Potato Tacos

cumin, green olive, iceberg, bodega jalapeno

Chopped Arctic Char “Gravlax”

dill, cucumber, buttered bun, fennel pollen, crushed chips and salmon roe

Sourdough toasts (3.)





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

Fusilli, spicy braised beef, chicory, crumbs and sour cream

Pizzichi di Farro, rabbit sausage, poultry, mustard greens, parsnip, Robiola



Large Plates


Braised and Fried Misty Knoll Chicken Thigh

Nora Mill grits, smothered mustard greens and fermented chilies

Seared NEFF Skirt Steak

lentils, Brussels sprouts, potato, beef jus and toasted seeds

Confit of Rhode Island Hake

lobster crema and millet porridge, smoked orange, shaved fennel, chervil, radish


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