Dinner Menu

Wednesday, May 6th, 2015

share this:


Leaves and Vegetables



Button Mushroom and Slow Poached Egg

snow peas, charred ramp vinaigrette and short grain rice

Baby Corn and Clam “Chowder”

Chinese peppercorns, watercress, scallion

Fried Garlic and Spinach “Tartare”

French mustard, shiitakes, peppered chevre and frisee

Berry Patch Tuscan Kale Salad

carrot and sour cream vinaigrette, trail mix, popped amaranth

Salad of Daikon, Cucumber and Broccoli Hearts

sesame and peanut butter dressing, scallions, more sesame



Small Plates


“Chopped” Duck Liver Pate

walnuts, pickled egg, mustards, toast

Mousse of Farm Raised Idaho Trout

pickled lettuces, horseradish, ryes, dill, toasts

BBQ Rabbit Terrine

smoked ramp green aioli, sweet corn jam, pickled fiddleheads

Spring Rolls of Braised Montauk Squid and Pork Sausage

pineapple and chili vinegar, Alsatian mustard

Semolina toasts (3.)                Chickpea and eggplant soup (10.)



Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaghetti, sweet pea, Crowdie and pistachio pesto, pea shoots

Orecchiette, pancetta, kale, lentils, “canned tomatoes”, pecorino

Carrot cavatelli, brown butter, parsley, braised rabbit and farro


Large Plates



Slow Poached Breast of Vermont Chicken

melted French cabbage, purple carrot puree, herbs and fennel

Fried Cheeks of Icelandic Cod

mussels, tomato-bacon brodo, peas and sweet potato

Roasted Washington State Steelhead

crimini mushroom, grapes, buttered matzo, watercress

Vaguely Asian Marinated Skirt Steak

fried rice, broccoli, red pepper and celery


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