Dinner Menu

Saturday, March 21st, 2015

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Leaves and Vegetables


Dad’s Apple Salad

peanuts, hazelnuts, Sugarhouse maple, sage, raisins

Slow Roasted Parsnip

espresso emulsion, orange, pecan, amaranth and coco soil

Marinated Baby Carrots

sweet pea and cream cheese mousse, herb gremolata

Red Beet, Leek and Millet “Risotto”

red wine and fennel

Young Artisanal Lettuces

pickeld vegetables, EVOO, poached steelhead toast


Small Plates


Chicken Rangoon

pineapple, almond romesco, scallion, pumpkin seeds

Slow Poached Mill River Farm Egg

schmaltz roasted button mushrooms, braised chicken leg, fried onions

Croquettes of Swedish Turnip and Swiss Cheese

burnt vegetable jus, cabbage and rye

Pork Rillette

mustard, chutney and toast

Semolina toasts (3.)




Penne, roasted tomato, Lee farms ricotta, Parmesan

Mustard spaetzle, braised pork and cabbages

Orrechiette, cauliflower “mac + cheese” and garlic crumb

Pizzichi di Farro, duck sausage, olives, sundried tomatoes, rosemary and pistachios


Large Plates


Poached Koch Farm Turkey Tender

lentils, mustard, apples, cabbage, currant

Misty Knoll Chicken Thigh Shnitzel

collard greens, tomato and bacon jam, crispy potatoes, corn

Icelandic Cod

celery root and horseradish broth, quinoa, fennel, capers, peas from the freezer

NEFF Butcher’s Steak

broccoli “marrow” and rice, blue cheese, more broccoli

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