Dinner Menu

Friday, April 17th, 2015

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Leaves and Vegetables



Button Mushroom and Berle Farm Crowdie Blintz

pistachio, parsley and salsa verde

Berry Patch Lacinato Kale Salad

pickled red cabbage, currants, pecans, amaranth and EVOO


Marinated Eggplant and Piave

white beans, cubanelle peppers, pickled fennel and croutons


Beet Confit and First of the Season Chevre “Tartare”

mango, grains of paradise, sherry and frisee

Small Plates


Slow Poached Mill River Farm Egg

millet and Parmesan porridge, peas, lemon, fried garlic oil

Tea Sandwich of Cod and Tobiko

crusts off store bought white bread, red onion, dill, cucumbers and aioli

Lamb Chili Taco

bodega jalapeno, cilantro chimichurri, slaw

Country Chicken Liver Pate

walnuts, Manischewitz pickled egg, celery, mustards, toast

Semolina toasts (3.)



Penne, roasted tomato, Lee farms ricotta, Parmesan

Shells, cauliflower “mac n’ cheese” and garlic crumbs

Cavatelli, arugula and pumpkin seed pesto, carrots, basil

Orecchiette, spicy Italian sausage, sundried tomatoes and curly kale


Large Plates


Pan Roasted Farm Raised Trout

Granny Smith apple, cremini mushroom, horseradish, buttered matzo and pea shoots

Salsa Roja Braised NEFF Pork

pozole, slaw, almond romesco and pinto puree

NEFF Butcher’s Steak

spinach and couscous, red onion gastrique, not local green beans, feta

Fried Icelandic Cod Cheeks

smoked anchovy “gravy,” confit of baked potato and EVOO, capers, pickles

Schnitzel of Misty Knoll Chicken Thigh

curried kale stalk puree, orange, garlic, ginger and 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