Dinner Menu

Saturday, March 28th, 2015

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Leaves and Vegetables


Swedish Turnip and Swiss Cheese Fritter

roasted vegetable jus, curly kale and pickled cabbage

Broccoli, Leek and Millet Risotto

smoked gouda, pickled onions and buttered Ritz

Chickpea Falafel

burnt eggplant puree, cucumbers, lemon, parsley

Marinated Carrots

miso emulsion, sesame seeds, watercress

Green Beans and Artisan Lettuces

fried onions, sour cream, dill, walnuts and black pepper


Small Plates


Asian Pork Rangoon

sweet and sour pork dashi, radish, cilantro

Slow Poached Mill River Farm Egg

schmaltz roasted button mushrooms, porcini, toasted parmesan

Toast of Smokey Poached Steelhead

lettuces and pickles

Salt Cod and Not Very Local Corn Chowder

crumble fries and scallions

Semolina toasts (3.)




Penne, roasted tomato, Lee farms ricotta, Parmesan

Cream cheese cavatelli, sweet pea and mint pesto, ham, more peas

Spaghetti, cauliflower “mac + cheese”, garlic crumbs

Pizzichi di Farro, pork sausage, white beans and spinach


Large Plates


Poached Koch Farm Turkey Tender

smothered rice, chipotle, bitter greens, jicama and feta cheese

Six Mates Shrimp

slow cooked grits, spicy broccoli and kale, black beans

Line Caught Swordfish

stewed tomatoes, raisins, bulgur wheat, dressed fennel, apricot and herbs

Seared NEFF Butcher’s Steak

roasted potatoes, steak sauce, onions, Brussels sprouts, blue cheese

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