Dinner Menu

Wednesday, March 4th, 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, Sugarhouse maple, sage, currants

Mississippi Sweet Potato and Chorizo

jicama, chipotle, lime, jalapeno, almond romesco, pumpkin seeds

Slow Roasted Parsnip

espresso emulsion, puffed amaranth, orange, pecan

Beet “Tartare” and Grapefruit

fennel pollen, vanilla, mint, fennel and sunflower seeds

Carrots and Frisee

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



Small Plates


Smoky Steelhead Trout Salad

peas from the freezer, sour cream, mustard and toasts

Butternut Squash Soup

coconut milk, hibiscus vinegar, scallions

Roasted Garlic Duck Confit

warm escarole, fried potato, poached egg

Semolina toasts (3.)





Penne, roasted tomato, Lee farms ricotta, Parmesan

Mustard spaetzle, braised pork and cabbages

Radiatori, cauliflower “mac + cheese” with Maggie’s Reserve and crumbs

Pizzichi di Farro, braised beef, garlic, paprika, preserved lime


Large Plates


Coffee and Spice Rubbed Leg of Lamb

carrots, couscous, spinach, Leahey yogurt, spiced tomato and raisin “jam”

Brined Koch Farm Turkey Tender

apple and sourdough stuffing, blue cheese, crispy onions, kale

Pan Roasted Steelhead Trout

rutabaga, potato, broccoli, pistachio and horseradish

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