Dinner Menu

Saturday, February 21st, 2015

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Leaves and Vegetables


Daikon Radish Salad

herbs, coconut milk, Thai flavors, rock shrimp and crunchy noodles

Young Lettuces and Grapefruit

creamy basil vinaigrette, beets, poppy, nigella and puffed amaranth

Dad’s Apple salad

peanuts, hazelnuts, maple, sage, currants

Mississippi Sweet Potato and Chourico

pumpkin seeds, jicama, chipotle, lime

Slow Roasted Parsnip

celeries, blue cheese, walnut granola, orange and frisee

Sourdough toasts (3.)


Small Plates


Almond Romesco Braised Beef Tacos

slaw, bodega jalapeno and more romesco

Foie Gras Mousse

ice cider emulsion and candied shallot (15.)

Peppered Pate of Trout

tomato jam, pickles and toasts





Penne, roasted tomato, Lee farms ricotta, Parmesan

Pizzichi di Farro, ground veal, artichoke verde, button mushrooms, pickled onion, arugula


Orrechiette, pork, white beans, feta, garlic crumbs, green olives

Radiatori, lobster cream, parsley, peas, Ritz



Large Plates



Steelhead Trout “en” Chowder

quinoa, organic corn from the freezer, carrots, bacon and Upland cress

Sautéed Six Mates Shrimp

slow cooked grits, Cholula and bitter greens

Apple and Coriander Brined Turkey Tender

celeriac and cranberry puree, black pepper, cauliflower, fennel, herbs, kale, more apple

Seared NEFF Butcher’s Steak

roasted garlic jus, potatoes, broccoli, paprika and fermented jalapeno

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