Dinner Menu

Sunday, March 1st, 2015

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Leaves and Vegetables


Young Out of Season Lettuces

creamy basil vinaigrette, radish, poppy, nigella, black pepper

Dad’s Apple Salad

peanuts, hazelnuts, Lenox’s Sugarhouse maple, sage, currants

Mississippi Sweet Potato and Chorizo

jicama, chipotle, lime, jalapeno, almond romesco

Slow Roasted Parsnip

espresso emulsion, puffed amaranth, orange, cress, pecan

Beet “Tartatre” and Grapefruit

fennel pollen, vanilla, mint, pumpkin and sunflower seeds

Seared Broccoli “Trunk”

rice porridge, chicken wing confit, pineapple, Napa cabbage and sesame

Carrots and Frisee

chick pea panisse, olives, pine nuts, parmesan, parsley and lemon



Small Plates


Fermented Sauerkraut and Brickhouse Pork Soup

fried onions, slow poached egg, chive oil

Smoky Steelhead Trout Salad

potato blini, peas, sour cream and horseradish


Semolina toasts (3.)





Penne, roasted tomato, Lee farms ricotta, Parmesan

Mustard Spaetzle, braised pork, cabbage and more mustard

Orecchiette, cauliflower, Maggie’s Reserve and onion crumbs




Large Plates


Braised NEFF Beef

garlic emulsion, mashed 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