Dinner Menu

Tuesday, May 19th, 2015

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Leaves and Vegetables


Roasted Rainbow Carrots

Cricket Creek farm cheese, arugula, orange, Mill River honey crumbs

Local Herbs and Chick Peas

Green Mountain yogurt, saffron, golden raisins, bulgur wheat


Stephentown Young Spinach

this years rhubarb and last year’s blackberry vinaigrette, shaved radish, toasted cheddar

Marinated Vermont Asparagus

bone marrow bordelaise, russets, fine herbs

Berry Patch Collard Green “Pozole”

pork, black eyed peas, slow poached egg, pickled shrimp and crumbled cornbread

Shaved Berry Patch Asparagus and Mackerel Ceviche

Swiss chard stem “carnitas,” popped amaranth and Japanese turnip


Small Plates


Steamed PEI Mussels

pancetta, spicy tomato, gremolata

Marinated Squid and Vermicelli

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

Thai Seafood Sausage

peanut aioli, funky pickles and more peanuts

Farro, Pine Nuts and Whey “Risotto”

Berry Patch asparagus, salsa verde and Piave

Semolina toasts 3.




Orrechiette, smoked chicken, arugula, sunflower seeds and white beans

Pizzichi di Farro, Italian sausage, braised rabbit, chili vinegar, Swiss chard, pecorino

Penne, roasted tomato, Lee farms ricotta, Parmesan

Large Plates



Sautéed Mackerel

buttered matzo, horseradish, celery, bitter greens, grapes

NEFF Butcher’s Steak

fried Yukons, onion emulsion, lentils, button mushrooms and braised kale

Fried Skate Wing

lettuces, brown butter and caper hollandaise, peas, egg yolk, pickled green beans


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