Dinner Menu

Sunday, June 14th, 2015

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To Begin


Chopped and Charred Salad of Berry Patch Joi Choi, avocado and iceberg puree, tahini, cucumber, bonito

Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto

Spicy Asparagus and Tortilla Soup, pumpkin seeds, crushed nachos, salsa verde and crema

Toasted Potato Flake Spaetzle, asparagus, cheddar, chive, bacon and a slow poached egg

Braised Cricket Creek Veal Shin and Piave Agnolotti, wilted romaine, pine nuts, porcini, Parmesan brodo

Watermelon “Tartare”, shaved fennel, fennel pollen, pickled watermelon rind, crumbled Halloumi

Artichoke Hearts and Avocado, lime, cilantro, almonds, generic iceberg lettuce

Black Radish, Garlic Scape and Squid, Caesar of radish greens, garlic crumbs, cured yolk

Berry Patch Strawberries and Pea Shoots, farro, pecorino, balsamic, toasted oats, mint

sourdough toasts (3.)                         greens with vinaigrette (8.)



Cricket Creek veal and pork rillettes            

trout and horseradish mousse                 

chicken liver and hazelnut pate

To Continue


Pan Seared Trout, tomato, clam and pancetta broth, green beans, roasted fennel, celtuce

BBQ NEFF Braised Beef, smoky grains, roasted sweet onions and ramps, spinach

Roasted Quail, tasso vinaigrette, cornbread and shrimp stuffing, jalapeno jam



Penne, roasted tomato, Parmesan, ricotta and EVOO

Pizzichi di Farro, Italian sausage, black olives, Swiss chard, button mushrooms, pecorino

Taglietelle, beef Bolognese and buttered crumbs



Chef/Owner Bjorn Somlo                        

Chef de Cuisine Raymond Stalker

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