Dinner Menu

Friday, March 6th, 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, cress

Carrots and Frisee

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



Small Plates


Swordfish Croquettes

fennel, roasted garlic and white bean stew, giardiniera

Spiced Lamb Taco

tomato and raisin jam, yogurt, slaw

Butternut Squash Soup

coconut milk, hibiscus vinegar, scallions

Roasted Garlic Duck Confit

warm escarole, fried potatoes, poached egg

Semolina toasts (3.)                            Pork rillette (10.)





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, duck sausage, olives, sundried tomatoes, and arugula


Large Plates


Fried Fatty NEFF Pork Chop

grits, spicy collard greens and corn from the freezer

Braised NEFF Beef

mashed rutabaga and blue cheese, fried onions, broccoli, Lenox chilies

Pan Roasted Steelhead Trout

smoked celery root, cauliflower, kale, carrots, 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