Dinner Menu

Friday, April 3rd, 2015

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Leaves and Vegetables


Broccoli, Leek and Millet Risotto

smoked gouda, pickled onions and buttered Ritz

Marinated Young Rainbow Carrots

miso emulsion, sesame seeds, cress, pea shoots

Berry Patch Kale Salad

pickled red cabbage, currants, walnuts, amaranth and EVOO



Small Plates


Pork Wontons

sweet and sour pork dashi, radish, cilantro

Chickpea Falafel

feta, cucumber, charred eggplant, yogurt and bulgur wheat

Brined Rock Shrimp

bacon and tomato jam, horseradish, herbs and celery

Button Mushroom and Berle Crowdie Crepe

braised chicken jus and more mushrooms

Slow Poached Mill River Farm Egg

green beans, frisee, mustard, sherry vinegar, fried onions and potatoes

Swordfish Confit Salad

Swedish turnip latke, fennel, caper and roasted vegetable jus

Semolina toasts (3.)





Penne, roasted tomato, Lee farms ricotta, Parmesan

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

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

Spaghetti, pork ragout, white beans and spinach



Large Plates


Poached Misty Knoll Chicken Breast

steamed rice, carrots, herbs, beef jus, roasted and fried mushrooms, kale

Seared Icelandic Haddock

roasted potatoes, caramalized onion and celery broth, chicory, lemon, carrots

Salsa Roja Braised Pork

slow cooked grits, chili stewed tomatoes and fried hominy

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