Dinner Menu

Friday, February 27th, 2015

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Leaves and Vegetables


Young Out of Season Lettuces

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

Dad’s Apple Salad

peanuts, hazelnuts, maple, sage, currants

Mississippi Sweet Potato and Chorizo

pumpkin seeds, jicama, chipotle, lime, almond romesco

Slow Roasted Parsnip

espresso emulsion, walnut and coco granola, orange, cress

Golden Beets and Grapefruit

fennel, fennel pollen, vanilla, tarragon and sunflower seeds

Roasted Carrots and Frisee

celery root, honey, blue cheese and pecans



Small Plates


Bacon Braised Chicken Drums

fried onions, kale stuffing, slow poached egg, chive oil

Smoky Steelhead Trout Salad

potato blini, peas, sour cream and horseradish

Fried Pork and Rice Croquettes

cilantro, scallion, daikon radish, Thai flavors


Semolina toasts (3.)




Penne, roasted tomato, Lee farms ricotta, Parmesan

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

Pork trotter and mustard Spaetzle, more pork, cabbages



Large Plates


Poached Six Mates Shrimp

slow cooked grits, Cholula sauce and bitter greens

Seared NEFF Butcher’s Steak

garlic emulsion, potatoes, broccoli, spinach, paprika and fermented jalapeno

Leg of Duck Confit

lentil, green olive and duck sausage “stew”, wilted escarole

Pan Roasted Swordfish

carrots, couscous, cauliflower, Leahey Farm yogurt, spiced tomato and raisin chutney

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