Dinner Menu

Wednesday, May 13th, 2015

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Leaves and Vegetables


Warm Young Rainbow Carrots

purple carrot puree, High Lawn ricotta, orange, arugula, honey crumbs

First of the Season Roasted Berry Patch Asparagus

Rawson Brook chevre, pickled ramp pesto

Farro, Pine Nuts and Asparagus

basil, Piave and salsa verde

Stephentown Head Lettuces

white balsamic and sour cream dressing, popped amaranth

Local Herbs and Chick Peas

Green Mountain yogurt, saffron, golden raisins, bulgur wheat


Small Plates


Broccoli Heart and Braised Steak Soup

caper, shiitake mushrooms,fried russets

Steamed PEI Mussels

pancetta, spicy tomato, gremolata

Marinated Squid and Vermicelli

basil, mint, cucumber, chilies, coconut milk and funky mango vinegar

Eggrolls of Duck Confit and Pork

Chinese mustard, warm soy “dip”

Tea Sandwich of White Fish Salad

dill, buttermilk, cucumber and romaine



10.one 15. two 18. three

BBQ Rabbit Sausage, corn

Trout Mousse, buttermilk

Duck Liver Pate, pickled egg




Spaghetti, ramp “crema”, black pepper, crumbs

Orechiette, Italian sausage, chili vinegar, Swiss chard, pecorino

Large Plates



Roasted Washington State Steelhead

buttered matzo, horseradish, celery, watercress, grapes

NEFF Butcher’s Steak

yukon golds, French onion butter, braised kale and lentils

Montauk Bluefish

citrus and white beans, green olives, red leaf and Japanese turnips



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